1/1 Photo of Panzanella
Susiecat too's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
- 2Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
- 3Toss 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.
- 4Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
- 5In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
- 6Set aside for flavors to meld for half an hour before serving.
Nutritional Facts for Panzanella
Serving Size: 1 (219 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 443.7
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 6.7 g
- Cholesterol 22.4 mg
- Sodium 636.4 mg
- Total Carbohydrate 39.3 g
- Dietary Fiber 2.7 g
- Sugars 5.5 g
- Protein 12.3 g