Tuscan Bread Salad (Panzanella)

Tuscan Bread Salad (Panzanella)
Staff Writer

Cindy’s Table

This is the perfect summer salad. You can add any fresh vegetable to this salad and it goes great with any Italian recipe. 

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4
Servings
229
Calories Per Serving
Deliver Ingredients

Ingredients

  • loaf of day-old Italian bread, cubed
  • anchovy fillets, cut into large pieces
  • large cherry tomatoes
  • celery stalks, chopped
  • red bell pepper, diced
  • yellow bell pepper, diced
  • orange bell pepper, diced
  • English cucumber, diced
  • medium red onion, thinly sliced
  • 4  Teaspoons  minced garlic
  • 1 1/2  Teaspoon  capers, drained
  • Handful of basil, chopped
  • 1/4  Cup  red-wine vinegar
  • 1/2  Cup  extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Directions

Combine the bread, anchovies, cherry tomatoes, celery, bell peppers, cucumber, red onion, 2 teaspoons of garlic, capers, and basil in a large bowl.

In a small bowl, whisk together the other 2 teaspoons of garlic, red-wine veingar, and extra-virgin olive oil. Pour over the salad 10 minutes before serving.

Nutritional Facts

Total Fat
25g
36%
Sugar
1g
1%
Saturated Fat
3g
13%
Carbohydrate, by difference
1g
1%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
3mg
0%
Choline, total
1mg
0%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
21mg
1%
Water
17g
1%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.