Panzenella (Bread Salad)
Panzenella (Bread Salad) might be just the side dish you are searching for. One serving contains 567 calories, 9g of protein, and 42g of fat. This recipe serves 4. For $1.78 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 54 people have made this recipe and would make it again. This recipe from Bunky Cooks requires shallot, tomatoes, kosher salt, and reese pieces. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 71%, this dish is good. If you like this recipe, you might also like recipes such as Waldorf Salad Quick Bread -This bread features apples, celery, and walnuts. If you enjoy Waldorf Salad you may also enjoy this bread, Essentials: Salad With Tomatoes and Grilled Bread (Not Day Old Bread), and Bread Salad.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 20 minutes
Ingredients:
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin (Or more, to taste)
1/4 cup chopped fresh basil (Or more, to taste)
Kosher salt and pepper
1/2 cup extra-virgin olive oil (Use a really nice fruity olive oil)
6 cups rustic Italian or French bread , cut or torn into 1-inch pieces (1/2 to 1 pound)
3 tablespoons red wine vinegar
1 shallot, sliced thin
1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces (Use Heirloom, if possible)
Equipment:
baking sheet
bowl
oven
colander
whisk
Cooking instruction summary:
Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil and 1/4 teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.Gently toss tomatoes and 1/2 teaspoon salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.Whisk remaining 6 tablespoons oil, vinegar, and 1/4 teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.Add tomatoes, cucumber, shallot, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.
Step by step:
1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil and 1/4 teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.Gently toss tomatoes and 1/2 teaspoon salt in large bowl.
2. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.
3. Whisk remaining 6 tablespoons oil, vinegar, and 1/4 teaspoon pepper into reserved tomato juices.
4. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.
5. Add tomatoes, cucumber, shallot, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.
Nutrition Information:
covered percent of daily need
