Tuscan Panzanella Salad (from The Basic Art of Italian Cooking) Recipe
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Ingredients
- 12 slices day old crusty bread
- 4 tbsp (60 gr) white wine vinegar
- 1 cup (100 gr) extra virgin olive oil
- 1/2 lb (250 gr) red ripe tomatoes
- 1 red onion
- 1 cucumber
- 1 handful basil leaves
- Pinch of salt
- Freshly ground black pepper
Directions
- Slice bread into 12 slices.
- Place bread in bowl with ¼ cup water and 1 tbsp (15gr) vinegar.
- Leave for 3 minutes. Remove and squeeze water out from bread.
- Place wet slices on bottom of salad bowl.
- Top bread with tomato slices, sliced cucumber, sliced red onion.
- Drizzle in olive oil, 2 tbsp (60gr) vinegar. Pinch of salt, freshly ground black pepper.
- Toss gently.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 450g | |
| Calories 168 | |
| Calories from Fat 62 | 37% |
| Total Fat 6.99g | 9% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 181mg | 8% |
| Potassium 568mg | 16% |
| Total Carbs 24.76g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 16.37g | 11% |
| Protein 3.23g | 5% |
