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.

No additional tips available.

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

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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.

Toasted Panzanella with Tomato and Fennel

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