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Panzanella roughly translates to bread (pane) small basket (zanella).This salad is especially wonderful when tomatoes are in season. If you want the salad to be a complete meal, add a can of rinsed and drained cannellini beans to the salad for protein.

2 cups roughly Chopped Italian bread

Place bread croutons on a baking sheet and place in a 350 F (180 C) degree oven. 
Bake for 12 to 15 minutes, or until crisp and golden. Remove and set aside.

2 cups (500 ml) cherry tomatoes, cut in half
½ English cucumber, cut in half lengthwise, and sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ red onion, cut in half and thinly sliced
¼ cup (60 ml) drained capers
¼ cup (60 ml) Chopped Italian parsley
1 T (15 ml) chopped oregano leaves
1 T (15 ml) chopped basil leaves

In a large salad bowl, add the above salad ingredients and the bread croutons. 
Toss to combine.

1 clove garlic, minced
½ t (2 ml) Dijon mustard
¼ cup (60 ml) white wine vinegar
½ cup (125 ml) extra-virgin olive oil
Salt and freshly ground black pepper

In a canning jar, add the above vinaigrette ingredients, screw on the top, and shake vigorously.

Pour as much as you want over the salad and gently toss to combine. You will have enough salad dressing for another salad.

Serves 4

This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here

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