Panzanella Toscana is wonderful light, healthy and refreshing meal or side dish for summer meals. Panzanella is an Italian bread salad made with crusty bread cubes, ripe tomatoes, fresh basil, cucumbers, bell peppers and red onion. The salad is full of flavor from bursts of vinegary capers and a flavorful red wine Dijon vinaigrette.
Servings: 10 cups
- 3 tablespoons olive oil
- 4 cups sourdough bread 1" cubes
- 2 large tomatoes 1" chunks
- 1 cucumber 1" chunks
- 1 red bell pepper 1" chunks
- 1 yellow bell pepper 1" chunks
- 1/2 red onion 1" chunks
- 20 fresh basil leaves roughly chopped
- 3 tablespoons capers
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 3 tablespoons white or red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon black pepper
Preheat oven to 375'F. Drizzle 3 tablespoons olive oil over bread cubes and place on baking sheet. Bake about 10 minutes, until bread is toasty and slightly browned. Set bread cubes aside.
Place tomatoes, cucumber, bell peppers, red onion, basil and capers in a large salad bowl.
Whisk garlic, mustard, vinegar, olive oil and black pepper together.
Add bread and dressing to salad bowl. Toss to combine. Let sit at least 10 minutes to allow the bread to soak up some of the dressing.
Nutrition Facts (per 1 cup serving):
191 calories, 16g fat, 2g saturated fat, 0mg cholesterol, 145mg sodium, 12g carbohydrate, 2g fiber, 1g added sugar, 2g protein, 23mg calcium, 206mg potassium**, 38mg phosphorus, 10mg oxalate
**For a lower potassium version, omit tomato and increase cucumbers to 2. Total potassium per 1 cup serving = 165mg.