Traditional Panzanella

Name: Traditional Panzanella
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1 pound six or seven day-old Tuscan bread; 1/3 cup Extra Virgin Olive oil; 1 1/2 cups Fresh basil leaves; 1 small red onion, thinly sliced; 3 tablespoons Red wine vinegar; Salt and pepper to taste; 6 large tomatoes, coarsely chopped

“Traditional Panzanella might be a good recipe to expand your side dish repertoire. This recipe makes 6 servings with 356 calories, 10g of protein, and 16g of fat each. For $1.28 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 2 people found this recipe to be delicious and satisfying. This recipe is typical of Mediterranean cuisine. This recipe from Foodista requires tomatoes, extra virgin olive oil, basil leaves, and onion. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 62%. Similar recipes are Traditional Panzanella, Panzanella, and Panzanella.”

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

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Ingredients

Serves 6

Six day-old tuscan bread1 lb
Extra virgin olive oil⅓ cup
Basil leaves1.5 cups
Onionsmall, thinly sliced1 small
Red wine vinegar3 tbsp
Salt and pepper6 servings
Tomatoeslarge, coarsely chopped6 large

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

2 steps · 45 min

1
In a bowl combine the bread with water and let it stand for at least 20 minutes or until it's soft.
2
Drain the bread and squeeze out as much water as you can.Crumble the bread and place it in a serving bowl. Scatter the tomatoes, onions and chopped basil over the top.Dress Panzanella with extra-virgin olive oil and vinegar. Season with salt and pepper and toss well.Taste and adjust the seasoning with more oil, salt and vinegar.Leave Panzanella to stand for 15 minutes and serve at room temperature.