Chef Paolo Monti's Panzanella (Tuscan bread salad)
Break up bread and soak in cold water until it softens. Squeeze out as much water as possible and crumble into a large mixing bowl. Dice tomatoes, slice basil into thin strips, slice onion and cucumber combine with bread. Season with vinegar, extra virgin olive oil and Salt and Pepper to taste.
Mix gently to avoid breaking the bread too much.
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 717 | ||
Calories from Fat: 77 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1722.6mg | 59 % | |
Potassium 684.3mg | 18 % | |
Total Carbohydrate 133.5g | 39 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 125.8g | ||
Protein 20.4g | 29 % | |
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. |
Calories per serving: 717
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