| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 1/2 pound day old chewy farm style bread, cubed
- Water, to cover
- 4 small vine ripe tomatoes, chopped
- 1 small red onion, chopped
- 1 cup loosely packed basil leaves, torn or shredded
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Place bread in a medium mixing bowl and cover with water. Soak bread 3 to 5 minutes. In small batches, remove bread in handfuls from the water and wring it out with out mashing or tearing bread. You do not want wet bread, so wring it carefully.
- Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 299 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 451 mg |
| Serving Size | 1 of 4 servings |
| Calories | 299 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 451 mg |
Reviews
so easy and so so good
For all the criticism Rachel gets, hers was the only true Panzanella recipe among the main shows/chefs, calling for the soaking of stale bread in water. It was exactly what I was looking for because I always have stale leftover La Brea Bakery bread to use up. I did add more dressing as well as dijon and a wee bit of minced garlic to my dressing for more oomph. Thanks!!!
This was my 1st time eating panzanella,
and I loved it, will definitly make again, my husband and 7 year son (who doesn’t like tomatoes) loved this dish.
and I loved it, will definitly make again, my husband and 7 year son (who doesn’t like tomatoes) loved this dish.
This salad is super easy. I bought french bread at the store because it was fresh from the oven. I was called away to work, and forgot about the bread. I used my stale bread and followed the recipe and yummm. I had a cool summer salad and my impulse buy didn’t go to waste.
My husband LOVES this! Even better the next day – if there’s anything leftover!
The flavor in this is great, but we didn’t care for the wet bread texture. It wasn’t even soggy or anything, but we still didn’t care for it. We’ll probably stick to the caprese salads. The dressing and fresh basil was delicious, though.
This is a great, healthy salad. I have served this several times now when entertaining and it has been a big hit. The only thing that I do differently is that I grill the bread and then top the bread with the tomato salad instead of putting the bread into the salad. It also extends the refrigerator life of the salad.
Please note: It is important to use fresh basil leaves in this recipe.