Panzanella (Bread Salad)
Panzanella is a rustic bread salad from Italy. Delicious when paired with grilled food. Personally I would recommend serving this 15-45 minutes after tossing, as the bread gets softer and softer with time.
INGREDIENTS
- 2 cups Basic raw tomato sauce
- 1 medium Cucumber ; seeded and sliced
- 1 Bulb fennel, cut in half and
- 3 cups day-old bread ; cubed
- 6 oz Extra Virgin Olive Oil
- 4 oz Balsamic vinegar
- 2 tb Capers ; drained of brine
- 1/2 medium Red onion ; thinly sliced
- 1 Red bell pepper ; seeded cored and chopped
INSTRUCTIONS
In a large mixing bowl add basic raw tomato sauce, cucumber, fennel and cubed bread. Toss to mix.
Pour olive oil and vinegar over the mixture and toss again. Add capers, red onion and bell pepper, toss once again.
The entire process takes no more than 5 minutes. The panzanella may be served immediately or an hour later. As time passes the salad becomes softer in texture. Yield: 4 servings
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (493g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 895 | ||
| Calories from Fat: 438 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 48.7g | 65 % | |
| Saturated Fat 7.3g | 37 % | |
| Monounsaturated Fat 32.4g | ||
| Polyunsanturated Fat 6.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1075.3mg | 37 % | |
| Potassium 943.4mg | 25 % | |
| Total Carbohydrate 98.8g | 29 % | |
| Dietary Fiber 8g | 32 % | |
| Sugars, other 90.8g | ||
| Protein 16.7g | 24 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 895
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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