Panzanella Salad Recipe Video
Ingredients
| Olive oil | 1⁄2 Cup (8 tbs), divided | |
| French bread loaf | 1 , cut into 1-inch cubes | |
| Pepper | 1⁄4 Teaspoon | |
| Olive oil | 1⁄2 Cup (8 tbs) (Divided) | |
| Ripe tomatoes | 3 Medium, cut into 1-inch cubes | |
| Red pepper | 1 Medium, cut into 1-inch cubes | |
| French bread loaf | 1 (Cut Into 1-Inch Cubes) | |
| French bread loaf | 1 (Cut Into 1-Inch Cubes) | |
| French bread loaf | 1 (Cut Into 1-Inch Cubes) | |
| Yellow pepper | 1 Medium, cut into 1-inch cubes | |
| Salt | 1 Teaspoon | |
| Ripe tomatoes | 3 (Chopped And Cut Into 1-Inch Cubes) | |
| Cucumber | 1 Medium, sliced 1/2" thick | |
| Ripe tomatoes | 3 (Chopped And Cut Into 1-Inch Cubes) | |
| Ripe tomatoes | 3 (Chopped And Cut Into 1-Inch Cubes) | |
| Red pepper | 1 (Chopped) | |
| Red pepper | 1 (Chopped) | |
| Red pepper | 1 (Chopped) | |
| Red onion | 1⁄2 Medium, halved and thinly sliced | |
| Yellow pepper | 1 (Chopped And Cut Into 1-Inch Cubes) | |
| Yellow pepper | 1 (Chopped And Cut Into 1-Inch Cubes) | |
| Fresh basil | 1 Bunch (100 gm), coarsely ground | |
| Yellow pepper | 1 (Chopped And Cut Into 1-Inch Cubes) | |
| Cucumber | 1 (Sliced) | |
| Cucumber | 1 (Sliced) | |
| Cucumber | 1 (Sliced) | |
| Red onion | 1⁄2 (Thinly Sliced) | |
| Red onion | 1⁄2 (Thinly Sliced) | |
| Salt and pepper | To Taste | |
| Red onion | 1⁄2 (Thinly Sliced) | |
| Fresh basil | 1 Bunch (100 gm) (Coarsely Chopped) | |
| Fresh basil | 1 Bunch (100 gm) (Coarsely Chopped) | |
| Fresh basil | 1 Bunch (100 gm) (Coarsely Chopped) | |
| For vinaigrette | ||
| Garlic | 1 Teaspoon, minced | |
| Capers | 3 Tablespoon | |
| Garlic | 1 Teaspoon (Minced) | |
| Garlic | 1 Teaspoon (Minced) | |
| Garlic | 1 Teaspoon (Minced) | |
| Dijon mustard | 1⁄2 Teaspoon | |
| Champagne vinegar | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
Nutrition Facts
Serving size
Calories 503 Calories from Fat 193
% Daily Value*
Total Fat 22 g33.1%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 0.1 mg0.03%
Sodium 688.1 mg28.7%
Total Carbohydrates 71 g23.7%
Dietary Fiber 7.6 g30.2%
Sugars 7.4 g
Protein 14 g28.9%
Vitamin A 84.8% Vitamin C 263.5%
Calcium 14.3% Iron 31.2%
*Based on a 2000 Calorie diet
Directions
1. In a small bowl, whisk together, garlic, mustard, vinegar, oil, salt and pepper.
2. In a large skillet, heat 2 tablespoons oil over low to medium heat.
3. Put in the bread and salt to skillet and saute until deep golden, about 10 minutes, tossing frequently and add remaining oil as needed.
4. Using a slotted spoon, drain the bread on paper towels.
5. In a large salad bowl, put together tomatoes, peppers, cucumber, onion, basil, capers and add bread.
FINALIZING
6. Drizzle vinaigrette over salad and toss well to coat and add salt and pepper to taste, if desired.
7. Allow the salad to stand for 30 minutes before serving.
SERVING
8. Serve the salad as desired.
TIPS
Add vegetables of your choice.
Chef
