Panzanella - Three Ways
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Panzanella - Three Ways
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Panzanella, 3 different Recipes. The traditional Tuscan Salad style, Roman Style with day old bread and tomatoes and a my a delicious onion and tomato style. All easy and all so good!
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Ingredients
TRADITIONAL PANZANELLA (TUSCANY)
- 2-3 lices bread crusty Italian is the best, day old
- 3-4 tomato or approximately 10 cherry tomatoes seeded and chopped
- 1 cucumber small, chopped
- 1 red onion small, thinly sliced
- 5 leaves basil fresh
- ½-1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1-2 salt
THE ITALIAN'S PANZANELLA
- 2-3 lices bread crusty Italian is the best, day old, grilled just like bruschetta
- 3-4 tomato or approximately 10 cherry tomatoes seeded and chopped
- 1 small cucumber chopped
- 1 small red onion thinly sliced
- 5 leaves basil fresh
- ½-1 tablespoon balsamic vinegar
- 2 tablespoons olive oil 30 grams
- 1-2 pinches salt
- ½ teaspoon oregano
ROMAN PANZANELLA
- 4 lices bread day old, Italian crusty
- 5 tomato very ripe, plum
- 3-4 tablespooons olive oil or more if needed
- 2-3 pinches salt
- 3-4 leaves basil fresh
Instructions
TRADITIONAL PANZANELLA
- Remove crust from bread and let soak for 10 minutes in a bowl of water. Then squeeze out as much excess water as possible and break into pieces.
- In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, wine vinegar, olive oil and salt, then add bread pieces. Refrigerate for an hour. Toss with fresh basil leaves and an extra drizzle of olive oil if desired.
MY PANZANELLA
- Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
- In a medium bowl mix together, chopped tomatoes, chopped cucumber, sliced onion, balsamic vinegar, olive oil, salt and oregano. Refrigerate for an hour. Before serving toss with bruschetta pieces and fresh basil leaves and an extra drizzle of olive oil if desired.
ROMAN PANZANELLA
- Wash and slice in half the tomatoes, on each slice of bread rub with tomato half, drizzle with olive oil, sprinkle with salt. Add cut up tomato and fresh chopped basil leaves. Enjoy!
- **Calories are for a serving of all 3 recipes.
Notes
- Any leftover panzanella can be stored in an airtight container in the fridge for up to two days. If possible it is best to add the tomatoes at the time of serving to keep them from spoiling or going sour.
Nutrition Information
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Calories
380kcal
(19%)
Carbohydrates
50g
(17%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Sodium
313mg
(13%)
Potassium
1187mg
(25%)
Fiber
8g
(32%)
Sugar
17g
(34%)
Vitamin A
2990IU
(60%)
Vitamin C
55.2mg
(61%)
Calcium
149mg
(15%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 313mg | 13% |
| Potassium | 1187mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 2990IU | 60% |
| Vitamin C | 55.2mg | 61% |
| Calcium | 149mg | 15% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
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