Panzanella: Italy's Bread Salad

Course : Salads
Serves: 4
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12 ounces dense bread -- cut into 1-inch cubes
1 pound fresh tomatoes -- diced
2 small cucumber -- peeled, seeds removed, diced
1/2 cup diced red onion
1/4 cup minced fresh basil
2 tablespoons minced fresh mint
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup water
1 teaspoon crushed red pepper Salt and pepper -- to taste

Preparation / Directions:

Mix together the bread, tomatoes, cucumber, onion, basil, and mint. In a small bowl, whisk together the olive oil, vinegar, water, and crushed red pepper. Pour over the bread mixture and toss to thoroughly distribute the liquid over the bread. Season generously with salt and pepper. Let sit for several hours before serving. This salad can be served at room temperature, but it is always better chilled. Serve with La Famiglia Pinot Grigio Traditional panzanella recipes call for soaking or sprinkling the bread with water before mixing with the vegetables. This recipe relies on the vinaigrette to moisten the bread. For the best results, use a dense, country-style or sourdough bread.


Nutritional Information:

1404 Calories (kcal); 146g Total Fat; (90% calories from fat); 5g Protein; 31g Carbohydrate; 0mg Cholesterol; 43mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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