5
1 rating

Tuscan Bread Salad (Panzanella)

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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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
Servings4
Calories Per Serving538
Total Fat31g47%
Sugar7gN/A
Saturated5g23%
Cholesterol3mg1%
Protein11g22%
Carbs56g19%
Vitamin A131µg15%
Vitamin B60.4mg22.4%
Vitamin C173mg100%
Vitamin E6mg28%
Vitamin K57µg71%
Calcium128mg13%
Fiber6g24%
Folate (food)90µgN/A
Folate equivalent (total)309µg77%
Folic acid129µgN/A
Iron4mg22%
Magnesium62mg15%
Monounsaturated21gN/A
Niacin (B3)6mg29%
Phosphorus168mg24%
Polyunsaturated4gN/A
Potassium668mg19%
Riboflavin (B2)0.4mg21.8%
Sodium930mg39%
Thiamin (B1)0.5mg32.4%
Zinc1mg9%