Salads recipes

Peasant Salad (Panzanella)

Course : Salads
Serves: 12

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

2/3 cup olive oil

1/4 cup red wine vinegar

1/4 cup fresh basil leaves -- chopped, lightly packed

2 tablespoons capers -- drained

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 clove garlic -- finely chopped

4 medium tomatoes

2 medium cucumbers

1 large yellow pepper

1 medium red onion

12 ounces loaf italian bread

1/2 cup kalamata olive

1 bunch fresh basil sprigs -- garnish

Preparation / Directions:

About 30 minutes before serving: In large bowl, with wire whisk or fork, mix olive oil, red wine vinegar, basil, capers, salt, pepper and garlic. Cut tomatoes, cucumbers, yellow pepper and red onion into bite-size pieces. Add vegetables to bowl with dressing; toss well. Cut bread into 1-inch chunks. Add bread to vegetable mixture; toss gently to coat with dressing. Top salad with olives. Garnish with basil sprig.

Nutritional Information:

233 Calories (kcal); 16g Total Fat; (60% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 607mg Sodium

Peasant Salad (Panzanella)

Ingredients:

Preparation / Directions:

Nutritional Information:

More Salads Recipes