PANZANELLA (ITALIAN BREAD SALAD)
While this is quick to put together, it does require about 1-1/2 hours to marinate (which is not included in the prep time). It goes great with soup (like Pasta e Fagioli).
Provided by JackieOhNo
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread.
- Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend.
- About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.
Nutrition Facts : Calories 270.9, Fat 16.4, SaturatedFat 2.4, Sodium 1054.5, Carbohydrate 27.9, Fiber 4, Sugar 6.6, Protein 4.8
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Prince Sabbir
[email protected]I would not recommend this salad to others.
Mohon Adhikari
[email protected]Overall, this salad was a bit of a disappointment. I think I would have preferred a different recipe.
Devendrashahithakuri Shahi
[email protected]The salad was a bit too spicy for my taste. I think I would have preferred a milder dressing.
King Spenzy
[email protected]The salad was a bit too bitter for my taste. I think I would have preferred a sweeter dressing.
Wolfie GirlZ
[email protected]The salad was a bit too sour for my taste. I think I would have preferred a more mellow dressing.
RAFI ALVES 2.O
[email protected]This salad was a bit too sweet for my taste. I think I would have preferred a more savory dressing.
Rubiya Begum
[email protected]The salad was a bit too salty for my taste. I think I would have preferred less salt in the dressing.
Nayebare Mackline
[email protected]The salad was a bit too oily for my taste. I think I would have preferred a lighter dressing.
Jasmin Elizalde
[email protected]The salad was a bit bland. I think it could have used more seasoning.
Charles Morrow
[email protected]This salad was a bit too tangy for my taste. I think I would have preferred a more mellow dressing.
Ugly BOI
[email protected]I'm not a huge fan of bread salads, but this one was really good. The flavors were well-balanced and the dressing was light and refreshing.
Arelys Rivas
[email protected]This salad is a great make-ahead dish. You can make it up to a day in advance, which makes it perfect for busy weeknights.
Marvi Rankin
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the combination of flavors and textures.
Nantume Sandra
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with tomatoes, cucumbers, and red onion, which are all good sources of vitamins and minerals.
Medi Bukenya
[email protected]I love the simplicity of this salad. It's made with just a few fresh ingredients, but the flavors are amazing. I especially love the addition of the red onion, which gives the salad a nice bite.
Beana Bug
[email protected]This was a great way to use up leftover bread. I had a loaf of stale sourdough that I wasn't sure what to do with, and this salad was the perfect solution. It was easy to make and tasted delicious.
Peter Makau
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a fan of bread salads, but the flavors in this one were so well-balanced. The tangy dressing really brought everything together.
Mahfujulamin Mahi
[email protected]This panzanella salad was a refreshing and flavorful side dish that perfectly complemented our grilled chicken. The combination of fresh bread, tomatoes, cucumbers, and red onion was a hit with everyone at the table. I will definitely be making this