Toasted Panzanella with Tomato and Fennel Recipe

Name: Toasted Panzanella with Tomato and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces day-old sourdough bread with crust, cut into 3/4-inch cubes (4 cups); 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 tablespoon pine nuts; 1 red bell pepper; 2 large tomatoes, seeded and cut into 3/4-inch dice; 1 small fennel bulb, tops trimmed, bulb very thinly sliced; 1 small red onion, halved and thinly sliced; 1/4 cup brined black olives, such as Gaeta or Calamata, pitted and coarsely chopped; 1/4 cup loosely packed shredded basil; 2 tablespoons balsamic vinegar; Salt and freshly ground pepper

Servings: persons

8 ounces day-old sourdough bread with crust, cut into 3/4-inch cubes (4 cups)
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon pine nuts
1 red bell pepper
2 large tomatoes, seeded and cut into 3/4-inch dice
1 small fennel bulb, tops trimmed, bulb very thinly sliced
1 small red onion, halved and thinly sliced
1/4 cup brined black olives, such as Gaeta or Calamata, pitted and coarsely chopped
1/4 cup loosely packed shredded basil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper

1
Preheat the oven to 350.
2
In a large bowl, toss the bread with 2 tablespoons of the olive oil.
3
Spread the bread on a baking sheet and bake for 12 minutes, or until nicely toasted.
4
Let cool, then return to the bowl.
5
Put the pine nuts on the baking sheet and bake for 3 minutes, or until golden.
6
Add to the croutons in the bowl.
7
Roast the bell pepper over a gas flame or under the broiler until charred all over.
8
Transfer the pepper to a small bowl, cover with plastic wrap and let cool slightly.
9
Peel and seed the pepper and cut it into 3/4-inch dice.
10
Add the bell pepper to the croutons along with the tomatoes, fennel, onion, olives and basil.
11
In a small bowl, whisk the vinegar with the remaining 1/2 cup of olive oil.
12
Season the dressing with salt and pepper and pour it over the salad.
13
Toss and let stand for 5 minutes, then serve.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces day-old sourdough bread with crust, cut into 3/4-inch cubes (4 cups), 1/2 cup plus 2 tablespoons extra-virgin olive oil, 1 tablespoon pine nuts, 1 red bell pepper, and more.

Yes, Toasted Panzanella with Tomato and Fennel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Toasted Panzanella with Tomato and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions