Tomato and Broccoli Panzanella Recipe

Name: Tomato and Broccoli Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup olive oil or ½ cup vegetable oil; ½ cup red wine vinegar; 3 tablespoons chopped fresh basil; ½ teaspoon salt; ½ teaspoon fresh coarse ground black pepper; 1 garlic clove, minced; 4 slices rye bread (1/2 inch thick); 4 slices Italian bread (1/2 inch thick); 2 cups fresh broccoli florets; 4 medium plum tomatoes, seeded and coarsely chopped; ½ cup thinly sliced red onion, separated into rings; ½ cup thin red bell peppers or ½ cup yellow bell pepper, cut into strips; ½ cup grated parmesan cheese

Servings: persons

½ cup olive oil or ½ cup vegetable oil
½ cup red wine vinegar
3 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon fresh coarse ground black pepper
1 garlic clove, minced
4 slices rye bread (1/2 inch thick)
4 slices Italian bread (1/2 inch thick)
2 cups fresh broccoli florets
4 medium plum tomatoes, seeded and coarsely chopped
½ cup thinly sliced red onion, separated into rings
½ cup thin red bell peppers or ½ cup yellow bell pepper, cut into strips
½ cup grated parmesan cheese

1
In a small nonmetal bowl, combine all dressing ingredients; mix well.
2
Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
3
Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
4
Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
5
Add broccoli; cook for 2-3 minutes until crisp tender.
6
Drain, rinse with cold water to cool; drain well.
7
Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
8
Pour dressing over salad, toss gently to coat.

441

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 13 ingredients. The key ingredients include: ½ cup olive oil or ½ cup vegetable oil, ½ cup red wine vinegar, 3 tablespoons chopped fresh basil, ½ teaspoon salt, and more.

Yes, Tomato and Broccoli Panzanella 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.

Tomato and Broccoli Panzanella

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