Panzenella Recipe

Panzenella Recipe
Staff Writer
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What's good about this salad is that you can use day-old bread, even stale bread, if necessary. You see, the bread is toasted in the oven before mixing with the other ingredients. That means the bread doesn't get squishy like croutons, and its crunchy taste prevails. The recipe given below is a basic panzanella. And the great thing about this is that you can add any other vegetables you desire: blanched peas, green beans, fava beans, mushrooms, broccoli, etc. You can even add pieces of ham, salami, or cooked chicken to it. The possibilities are endless.

Click here to read the Basics of Panzanella

4
Servings
730
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  day-old bread, preferably a good sourdough or crusty baguette, torn or cut into 1-inch pieces
  • 1/2  Cup  fresh dill, washed, dried, and roughly chopped
  • Handful fresh Italian parsley, washed, dried, and chopped
  • 1/3  Cup  extra-virgin olive oil
  • 1/2  Cup  fresh basil, washed, dried, and julienne
  • cloves garlic, peeled and finely minced
  • medium tomatoes, diced
  • medium zucchini, cut into 1/4-inch ring, and then each ring cut in half
  • small red onion, peeled and thinly sliced
  • 1/2  Cup  fresh mint, washed, dried, and roughly torn
  • 1/4  Cup  red-wine vinegar

Directions

Salt and ground black pepper to taste. Preheat oven to 375 degrees. Spread bread out on a baking sheet or pan and bake until golden, about 14 minutes, flipping once halfway. Then let cool.

In a large bowl, toss together the bread pieces, tomatoes, zucchini, onion, garlic, mint, basil, dill, and parsley. In a small bowl, mix olive oil, vinegar, salt and pepper. Pour over bread salad. Toss. Adjust seasonings, if necessary; and let stand for at least one hour for flavors to blend before serving.

Nutritional Facts

Total Fat
44g
63%
Sugar
39g
43%
Saturated Fat
32g
100%
Cholesterol
1mg
0%
Carbohydrate, by difference
82g
63%
Protein
5g
11%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
24mg
2%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Folate, total
73µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
83mg
12%
Selenium, Se
9µg
16%
Sodium, Na
503mg
34%
Water
66g
2%

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.