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Panzanella

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Betty Crocker Kitchens
Updated Jan 5, 2010
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Panzanella, or “bread salad,” is an Italian classic. Buy a firm-textured bread so the pieces don’t become soggy.

Panzanella

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 4 cups 1-inch pieces day-old Italian or other firm-textured bread
  • 2 medium tomatoes, cut into bite-size pieces (2 cups)
  • 2 cloves garlic, finely chopped
  • 1 medium green bell pepper, coarsely chopped (1 cup)
  • 1/3 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup extra-virgin or regular olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    In large glass or plastic bowl, mix bread, tomatoes, garlic, bell pepper, basil and parsley.
  • Step 
    2
    In tightly covered container, shake remaining ingredients. Pour over bread mixture; toss gently until bread is evenly coated.
  • Step 
    3
    Cover and refrigerate at least 1 hour until bread is softened and flavors are blended but no longer than 8 hours. Toss before serving.

Nutrition

190 Calories
13g Total Fat
3g Protein
15g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
340mg
14%
Potassium
170mg
5%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
6%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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