Tuscan Bread Salad (Panzanella)

Staff Writer
Tuscan Bread Salad (Panzanella)
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
538
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.

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.

Nutritional Facts

Total Fat
31g
47%
Sugar
7g
N/A
Saturated Fat
5g
23%
Cholesterol
3mg
1%
Protein
11g
22%
Carbs
56g
19%
Vitamin A
131µg
15%
Vitamin B6
0.4mg
22.4%
Vitamin C
173mg
100%
Vitamin E
6mg
28%
Vitamin K
57µg
71%
Calcium
128mg
13%
Fiber
6g
24%
Folate (food)
90µg
N/A
Folate equivalent (total)
309µg
77%
Folic acid
129µg
N/A
Iron
4mg
22%
Magnesium
62mg
15%
Monounsaturated
21g
N/A
Niacin (B3)
6mg
29%
Phosphorus
168mg
24%
Polyunsaturated
4g
N/A
Potassium
668mg
19%
Riboflavin (B2)
0.4mg
21.8%
Sodium
930mg
39%
Thiamin (B1)
0.5mg
32.4%
Zinc
1mg
9%

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