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Panzanella - Three Ways

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 380 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

TRADITIONAL PANZANELLA (TUSCANY)
  • 2-3 lices day old bread crusty Italian is the best
  • 3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
  • 1 small cucumber chopped
  • 1 small red onion thinly sliced
  • 5 leaves fresh basil
  • ½-1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1-2 salt
THE ITALIAN'S PANZANELLA
  • 2-3 lices day old bread grilled just like bruschetta crusty Italian is the best
  • 3-4 tomatoes or approximately 10 cherry tomatoes seeded and chopped
  • 1 small cucumber chopped
  • 1 small red onion thinly sliced
  • 5 leaves fresh basil
  • ½-1 tablespoon balsamic
  • 2 tablespoons olive oil 30 grams
  • 1-2 pinches salt
  • ½ teaspoon oregano
ROMAN PANZANELLA
  • 4 lices day old Italian crusty bread
  • 5 very ripe tomatoes (plum)
  • 3-4 tablespooons olive oil (or more if needed)
  • 2-3 pinches salt
  • 3-4 leaves fresh basil

Instructions

TRADITIONAL PANZANELLA
    Cup of Yum
  1. 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.
  2. 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
  1. Grill bread drizzle lightly with olive oil and spinkle with a pinch of salt, cut into small pieces.
  2. 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
  1. 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!
  2. **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

Calories 380kcal (19%) Carbohydrates 50g (17%) Protein 10g (20%) Fat 16g (25%) Saturated Fat 2g (10%) Sodium 313mg (13%) Potassium 1187mg (34%) 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

% 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.