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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Tomato and Broccoli Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions