Salad Recipes

Panzanella Salad recipe

A traditional Italian dish, this hearty salad uses up leftover bread and vegetables, transforming them into a simple side dish bursting with flavors. Traditionally a summer dish, this salad features tender tomatoes and aromatic basil; choose vegetables at the peak of their freshness and enjoy the simple yet exciting flavors of this salad.

Ingredients:

  • 6 c. stale Italian bread, torn into bite-sized pieces
  • 1/3 c. olive oil
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • ¼ c. olive oil
  • 2 Tbsp balsamic vinegar
  • 4 large tomatoes, cut into wedges
  • ¾ c. sliced red onion
  • ¼ c. basil leaves, chopped
  • ½ c. pitted and halved green olives
  • 1 c. fresh mozzarella, cut into bite-sized pieces

Directions:

  1. Preheat oven to 400 degrees F.

  2. In large bowl combine bread with 1/3 c. olive oil, salt, pepper, and garlic. Toss to combine.

  3. Lay bread on baking sheet and toast in preheated oven until golden, approximately 10 minutes. Remove from oven and allow to cool slightly.

  4. In small bowl whisk together ¼ c. olive oil and balsamic vinegar.

  5. In large bowl combine bread and olive oil dressing. Toss to combine. Add tomatoes, onion, basil. olives and cheese and toss.

Author: Catherine Herzog.

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Conversions
6 cupsabout 1420ml (1419.54 mililitres based on 236.59 mililitres in a US cup)
1/3 cupabout 79ml (78.7845 mililitres based on 236.59 mililitres in a US cup)
cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)
cupabout 177ml (177.4425 mililitres based on 236.59 mililitres in a US cup)
cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: January 10, 2012
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