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Panzanella Salad

StevesCooking's picture
This is my version of an Italian Tuscan classic, tomato and toasted bread salad. Enjoy!
Ingredients
For salad dressing
  Salt 1 Pinch
  Garlic clove 1 Large
  Fresh oregano sprig 4 (3-4)
  Dijon mustard 1 Tablespoon
  Red wine vinegar 2 Tablespoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Fresh lemon juice 2 Teaspoon
Other ingredients
  Ciabatta bread 200 Gram, cut into bite size pieces
  Parmigiano reggiano 15 Gram
  Tomato 330 Gram, halved
  Cucumber 60 Gram, sliced, skinned and seeded
  Red onion 40 Gram, sliced
  Fresh basil 1 Bunch (100 gm), chopped
Directions

GETTING READY

1. Preheat oven to 350 degree F.

MAKING

For Salad Dressing:

2. In mortar and pestle, add salt and garlic. Grind to a paste.

3. Add oregano, mustard, and red wine vinegar. Mix for 1 minute.

4. Add olive oil and process until emulsified. Add lemon juice, mix and set aside.

For Salad:

5. In a bowl, place bread, add some dressing and mix well.

6. Into a baking sheet, transfer the bread pieces, sprinkle cheese and place in oven for 5 minutes. Remove from oven and let cool.

7. In a bowl, combine tomato, cucumber, onion, bread, and basil. Pour the remaining dressing and mix well.

SERVING

8. Serve garnished with feta cheese and white anchovies.

Recipe Summary

Difficulty Level: 
Easy
Interest: 
Summer
Dish: 
Salad
Course: 
Appetizer
Cuisine: 
Italian
Ingredient: 
Tomato
Method: 
Tossed
Taste: 
Savory
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
3

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Nutrition Rank

Nutrition Facts

Serving size

Calories 456 Calories from Fat 239

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 4.4 mg1.5%

Sodium 514.5 mg21.4%

Total Carbohydrates 43 g14.5%

Dietary Fiber 3.6 g14.5%

Sugars 4.3 g

Protein 10 g20.5%

Vitamin A 55.2% Vitamin C 38.9%

Calcium 13.2% Iron 15.5%

*Based on a 2000 Calorie diet

Panzanella Salad Recipe Video