Panzanella

From Women's Day magazine- womansday.com June 2010 Bread cubes can be toasted up to one week before. Store in airtight container at room temperature. Stale bread works perfectly in this recipe too.

Photo by Krista H.
Adapted from womansday.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

cups - 12 servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from womansday.com

Ingredients

  • 6 cups cubed Italian or rustic bread

  • 4 large ripe tomatoes (about 3 lb), cut in chunks

  • 1 medium red onion, halved and thinly sliced

  • 1/3 cup extra-virgin olive oil

  • 3 Tbsp red wine vinegar

  • 2 tsp minced garlic

  • 1 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 2 medium yellow peppers, seeded and cubed

  • 1 large seedless cucumber, quartered lengthwise, cut into 3/4-in. pieces

  • 1/3 cup chopped parsley

Directions

1. Heat oven to 400ºF. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned. 2. Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally. 3. Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly. Planning Tip: Bread cubes can be toasted up to 1 week before. Store in airtight container at room temperature. Stale bread works perfectly in this recipe too. Nutrition Facts Yield 12 cups Servings 12 Amount Per Serving Calories 150 Total Fat 7g Saturated Fat 1g Cholesterol 0 Sodium 299mg Total Carbohydrates 19g Dietary Fiber 3g Protein 4g

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