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.

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Name: Panzanella (Bread Salad)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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

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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

Servings

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

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Serving Size: 1 Serving (493g)
Recipe Makes: 4 Servings

Calories: 895
Calories from Fat: 438 (49%)

Amt Per Serving		% DV

	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 %
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

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