Tuscan Bread Salad (Panzanella)
"A brightly colored summer salad with ripe, intriguing flavor. A great way to use up day old Italian (including ciabatta) or French bread. Cooking time indicated is really soaking time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (264 g)
- Calories 405.1
- Total Fat - 18.2 g
- Saturated Fat - 4.4 g
- Cholesterol - 10.6 mg
- Sodium - 595.5 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 5.6 g
- Sugars - 8.8 g
- Protein - 13.7 g
- Calcium - 393.3 mg
- Iron - 3.4 mg
- Vitamin C - 52.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place all the bread in a large bowl.
Step 2
In small bowl mix together tomatoes, garlic paste, salt and pepper. Whisk 1/3 cup olive oil and 3 tablespoons of red wine vinegar into tomato mixture. Pour mixture over bread and toss until all liquid is absorbed.
Step 3
Soak capers in small bowl with 1 tablespoons red wine vinegar for 5 minutes; drain and mix in bell pepper strips and onions.
Step 4
In large serving bowl, arrange a layer of one-third of the soaked bread. Top with one third of bell pepper mixture; then one third of tomato mixture.
Step 5
Sprinkle with one-third of optional cheese, anchovies, olives and basil. Repeat layers two more times.
Step 6
Allow salad to set at room temperature for at least 45 minutes before serving. Pass extra virgin olive oil at the table.
Tips
No special items needed.
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