April 26, 2017
Panzanella Salad
Recipe

Panzanella: Salad for Bread Lovers

by Berkeley Wellness  |  

Panzanella is a Tuscan salad designed to make good use of stale bread (we re-create the dryness of the bread by toasting it). If you like, add a seeded and sliced cucumber or replace the plum tomatoes with halved grape or cherry tomatoes.

Timing alert: The salad needs to be refrigerated for at least 1 hour to chill before serving.

Ingredients

  • 8 ounces whole-wheat Italian bread, halved lengthwise
  • 3 bell peppers, mixed colors, roasted
  • ⅓ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound plum tomatoes, cut into ½-inch chunks
  • 3 tablespoons chopped fresh basil
  • 4 ounces part-skim mozzarella, cut into ½-inch cubes

Directions

1. Preheat the broiler. Broil the bread 4 to 6 inches from the heat until lightly toasted, about 1 minute. Cut into 1-inch cubes. Transfer the bread to a large bowl and sprinkle with enough cold water to thoroughly moisten. Let stand 10 minutes, then gently squeeze to get rid of any excess water.

2. Roast the peppers, and when cool enough to handle, peel them and cut into ½-inch pieces.

3. In a large bowl, whisk together the vinegar, oil, garlic, salt, and black pepper. Add the bread cubes, roasted peppers, tomatoes, basil, and mozzarella, and toss well.

4. Refrigerate for at least 1 hour or up to 4 hours before serving.

Makes 4 servings.

Nutrition per serving: 320 calories, 10g total fat (4g saturated), 5g dietary fiber, 45g carbohydrate, 14g protein, 630mg sodium.

A good source of: beta carotene, selenium, thiamin, vitamin C.