Panzanella

Panzanella

12
JUNEBUFF1 0

"Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!"

Ingredients

52 m {{adjustedServings}} servings 206 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
  3. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
  4. Toss bread cubes with tomato mixture, and serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

12
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I combined this recipe with another one and I just love this salad!!! These are the things I did different: used red and yellow peppers, used thin sliced red onion instead of the green onion, a...

Wonderful!! I would only make this salad when very ripe tomatoes and fresh basil are available. We went to the farmer's market and purchased the ingredients and took it to a pitch in. A great...

This was a HIT! I sprayed the bread crumbs with Garlic flavored cooking spray before baking. Worked like a charm.