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Panzanella Recipe
Jul 18, 2012 @ 11:48 AM
Posted by
Daily Value: 29%
Servings: 3
High-Fiber
Vegetarian
Posted by
Nutrition
Cal/Serving: 585Daily Value: 29%
Servings: 3
High-Fiber
Vegetarian
| Fat | 43g | 67% |
| Saturated | 7g | 37% |
| Trans | 0g | 0% |
| Carbs | 40g | 13% |
| Fiber | 6g | 22% |
| Sugars | 9g | 0% |
| Protein | 12g | 23% |
| Cholesterol | 6mg | 2% |
| Sodium | 1437mg | 60% |
| Calcium | 241mg | 24% |
| Magnesium | 60mg | 15% |
| Potassium | 623mg | 18% |
| Iron | 4mg | 20% |
| Zinc | 1mg | 9% |
| Vitamin A | 1851IU | 37% |
| Vitamin C | 27mg | 46% |
| Thiamin (B1) | 0mg | 23% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 5mg | 23% |
| Vitamin B6 | 0mg | 13% |
| Folic Acid (B9) | 83µg | 21% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 7mg | 34% |
| Vitamin K | 61µg | 77% |
| Fatty acids, total monounsaturated | 29g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
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INGREDIENTS
For the vinaigrette:
- 1 teaspoon minced garlic
- 3 tablespoons red-wine vinegar
- 1/2 cup olive oil
- Salt and black pepper, to taste
For the salad:
- 3 cups cubed day-old bread, such as ciabatta
- 3 cups chopped tomatoes
- 1/2 cup chopped cucumber
- 1/4 sweet white onion, sliced
- 1 teaspoon garlic paste
- 1/4 cup sliced olives
- Salt and black pepper, to taste
- 1/2 cup basil, torn into small pieces
- 1 teaspoon olive oil
- 2 tablespoons grated Parmesan
DIRECTIONS
For the vinaigrette:
In a bowl, whisk together the garlic, red-wine vinegar, and olive oil. Season with salt and pepper, to taste. Set aside.
For the salad:
Preheat the oven to 350 degrees.
Place the bread on a baking sheet and bake until crunchy.
In a large bowl, mix the tomatoes, cucumber, onion, garlic, and olives. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper, to taste. Let the salad sit for about 20 minutes to allow the bread to soak up the juices from the tomatoes and the vinaigrette. Just before serving, mix in the basil leaves and add the olive oil and grated Parmesan.
Recipe Details
Click here to see more recipes from A Cook's Memoir.
Servings: 3Cuisine: Italian
Special Designations: Vegetarian
