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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 443 | ||
| Calories from Fat 240 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.7g | 41% | |
| Saturated Fat 6.7g | 33% | |
| Monounsaturated Fat 15.5g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 636mg | 26% | |
| Potassium 308mg | 8% | |
| Total Carbohydrate 39.3g | 13% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 5.6g | ||
| Protein 12.4g | 24% | |
Panzanella
By: Susiecat too
May 11, 2008
This is based on a similar recipe by Rori Trovato. It is made from day-old bread, and is delicious! Enjoy with a glass of wine for a perfect lunch, or serve as an appetizer. Most of the cooking time = waiting time. Waiting for the infused oil to cool, waiting for the flavors to meld before serving. This is a really easy recipe.
SERVES 6
Ingredients
- 1/2 cup olive oil
- 2 garlic cloves
- 1 loaf of good-quality bread (try sourdough, or rustic artisan breads)
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 2 large tomatoes, roughly diced
- 1/2 red onion, thinly sliced
- 1/2 English cucumber, roughly diced
- 1/2 cup fresh basil, chopped
- 6-8 ounces fresh mozzarella cheese, roughly diced
- salt and pepper, to taste
Directions
1
Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.2
Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.3
Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.4
Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.5
In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.6
Set aside for flavors to meld for half an hour before serving.
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- Course > Appetizers
- Course > Lunch/Snacks
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Brunch
- Dietary > Kosher
Featured Reviews for This Recipe
From: bluemoon downunder
On Sep 19, 2008
I've never made Panzanella before and did LOVE this recipe, which I anticipate making again when the weather is warmer. But why wouldn't I love this: it was full of so many of my favourite ingredients! On this occasion, I halved the recipe which we enjoyed last night - and that still gave me a generous portion for today's take-to-work lunch. I followed the recommendations of two earlier reviewers and added a little balsamic vinegar to the red wine vinegar: a great blend of flavours. Otherwise I made this exactly to the recipe. A fabulous super star recipe, Susiecat too! I wouldn't change a thing. Thanks for sharing it.
From: Lainey6605
On Aug 22, 2008
I loved this! I loved everything about it - tomatoes, garlic, croutons! This is a keeper and wonderful for this time of year. Thanks for sharing!
From: DeeCooks
On Aug 4, 2008
Summer in a bowl...we have TONS of fresh tomatoes right now and are enjoying them immensely....I like this version of panzanella because I think the croutons are better in it than just plain dried bread. I used a bit less bread, more tomatoes, and more garlic (we always do, I think) and I'm looking forward to it again with some bay shrimp tossed in. Great version of the classic! Thanks!
From: sassafrasnanc
On Jun 9, 2008
This was exactly what I wanted on a hot summer night! Perfect! I used a wonderful Brick Oven baked bread from local bread artisan and campari tomatoes and also used a little balsamic vinegar in addition to the red wine vinegar like Sharon did. I LOVE shallots so i doubled the amount. Thanks so much!
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