Garden Bounty Panzanella Salad Recipe
My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon coarsely ground pepper
- 3/4 teaspoon kosher salt
- 1 medium green pepper cut into 1-inch pieces
- 1/2 cup italian salad dressing
- 1 small red onion halved and thinly sliced
- 12 ounces french or ciabatta bread cut into 1-inch cubes (about 12 cups)
- 4 large tomatoes coarsely chopped
- 1 english cucumber coarsely chopped
- 1 medium sweet yellow pepper cut into 1-inch pieces
- 1/2 cup coarsely chopped fresh basil
- Carbohydrate 2.72628145832992 g
- Cholesterol 0.687500000876007 mg
- Fat 3.18096791802436 g
- Fiber 0.321458331929604 g
- Protein 0.56148750037545 g
- Saturated Fat 0.584868854486679 g
- Serving Size 1 1 serving (59g)
- Sodium 192.004179181879 mg
- Sugar 2.40482312640032 g
- Trans Fat 0.397076979213216 g
- Calories 40 calories
Directions In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes. Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing. Yield: 16 servings (1 cup each). Originally published as Garden Bounty Panzanella Salad in Taste of Home June/July 2016, p25
