Easy Panzanella
Updated May 30, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces crusty whole-wheat Italian or French bread
- 1½pounds tomatoes
- 4 or 5ounces sliced red onion
- Freshly ground black pepper to taste
- 15fresh basil leaves
- 1teaspoon minced garlic in oil
- ¼cup red wine vinegar
- 3tablespoons extra-virgin olive oil
Nutritional analysis per serving (3 servings)
391 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 11 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut bread into 1-inch-thick slices and toast quickly, just enough to dry surfaces.
- Step 2
Chop tomatoes into small chunks or put through food processor.
- Step 3
Combine bread, tomatoes, onion and pepper well in serving bowl.
- Step 4
Pour on garlic, vinegar and oil with basil and toss well. Serve.
Private Notes
Comments
Just to be clear, the bread needs to be torn into bite-sized chunks after it is toasted. I also cut the onion into small pieces.
Oh, and you'll probably want to tear up the basil leaves, too.
This was great, I adjusted the vinegar amount down as mentioned in a couple other comments. It was a quite quick to make and a great use of abundant garden tomatoes!
I added corn freshly cut of the cob for a truly perfect simmer dinner.
This recipe is fine, but the quarter cup of vinegar is too much. Keep it less than the volume of olive oil.
Agreed. I read your comment after I had made it. I will switch the ratios next time I make this, which will be soon.
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