Panzanella
A delicious tomato bread salad perfect for summer and early fall when tomatoes are at their peak.
Servings 8 or more
Calories 258kcal
Ingredients
- ¼ cup drained capers
- 2 tablespoons plus ¼ cup red wine vinegar divided
- 12 ounces dense crusty bread
- 2 ¼ pounds ripe tomatoes
- 2 tablespoons plus ⅔ cup extra-virgin olive oil
- 1 garlic clove grated
- Salt and freshly ground black pepper
- ½ cup thinly sliced fresh basil leaves or basil puree to taste
- ¼ of a red onion thinly sliced
- Fresh basil sprigs for garnish
Instructions
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.¼ cup drained capers
- Cut bread into 2-inch slices, evenly brush the slices with 2 tablespoons olive oil, distributing the oil among the slices and on both sides. Grill both sides of the bread in a grill pan until golden. Transfer bread to plate to cool briefly. Cut bread into 1-inch cubes and set aside.12 ounces dense crusty bread
- Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.2 ¼ pounds ripe tomatoes
- In a large bowl, whisk ⅔ cup of oil, ¼ cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, basil, capers, and red onion; toss to combine. Serve immediately.1 garlic clove, ¼ of a red onion
Notes
Source: Adapted from a recipe by Giada De Laurentiis
Nutritional information is only an estimate and will vary based on your ingredients and substitutions.
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Nutrition
Calories: 258kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 415mg | Potassium: 370mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1.149IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 2mg