Panzanella (Bread Salad)
<p>
Panzanella is a rustic bread salad from Italy. Delicious when paired with grilled food. Personally I would recommend serving this 15-45 minutes after tossing, as the bread gets softer and softer with time.</p>
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 cups basic raw tomato sauce
- 1 medium cucumber seeded and sliced
- 1 bulb fennel, cut in half and
- 3 cups day-old bread cubed
- 6 oz extra virgin olive oil
- 4 oz balsamic vinegar
- 2 tb capers drained of brine
- 1/2 medium red onion thinly sliced
- 1 red bell pepper seeded cored and chopped
- Carbohydrate 98.7945687840202 g
- Cholesterol 0 mg
- Fat 48.7061271500159 g
- Fiber 7.95100750457585 g
- Protein 16.7325726632335 g
- Saturated Fat 7.3193845994763 g
- Serving Size 1 1 Serving (493g)
- Sodium 1075.34527606066 mg
- Sugar 90.8435612794443 g
- Trans Fat 2.1315993033268 g
- Calories 895 calories
In a large mixing bowl add basic raw tomato sauce, cucumber, fennel and cubed bread. Toss to mix. Pour olive oil and vinegar over the mixture and toss again. Add capers, red onion and bell pepper, toss once again. The entire process takes no more than 5 minutes. The panzanella may be served immediately or an hour later. As time passes the salad becomes softer in texture. Yield: 4 servings
