La Panzanella

Name: La Panzanella
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 400 g 2-day-old Tuscan-style bread; 4 tomatoes, diced; 2 red onions or 4 spring onions, sliced thinly; 1 cucumber, finely sliced; 10 basil leaves, ripped in half; 2 Tbs red vinegar; 100 ml extra virgin olive oil; 2 pinches of salt; 2 pinches of pepper

“You can never have too many Mediterranean recipes, so give La Panzanellan a try. For 86 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 341 calories, 8g of protein, and 19g of fat per serving. This recipe serves 6. This recipe is liked by 1 foodies and cooks. It works best as a side dish, and is done in about 45 minutes. This recipe from Foodista requires day-old bread, pepper, extra virgin olive oil, and cucumber. Overall, this recipe earns a solid spoonacular score of 51%. Try Panzanella, Panzanella, and Panzanella for similar recipes.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Day-old bread400 g
Tomatoesdiced4
Onionssliced thinly2
Cucumberfinely sliced1
Basil leavesripped in half10
Vinegar2 tbsp
Extra virgin olive oil100 ml
Salt2 pinch
Pepper2 pinch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
submerge the bread in cool water for a several minutes. Then squeeze out as much water as you can, crush the bread in a big bowl, add all the vegetables and basil leaves and blend well.
2
Add half spoone of extra virgin olive oil, salt and pepper and mix again. Allow to stand in the fridge for an hour or more.
3
Add the vinegar and remaining extra-virgin olive oil oil and mix again.

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