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
275
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 loaf of day-old Italian bread, cubed
  • 4 anchovy fillets, cut into large pieces
  • 8 large cherry tomatoes
  • 2 celery stalks, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 English cucumber, diced
  • 1 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
30g
43%
Saturated Fat
25g
100%
Cholesterol
4mg
1%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
1mg
0%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Magnesium, Mg
1mg
0%
Phosphorus, P
8mg
1%
Selenium, Se
1µg
2%
Sodium, Na
258mg
17%
Water
4g
0%

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.