Panzanella (Tuscan Tomato Bread Salad)

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The ingredient of Panzanella Tuscan Tomato Bread Salad

• 320g about half a loaf sliced traditional italian pane di case bread
• 2 tablespoons olive oil
• 5 vine ripened tomatoes roughly chopped
• 1 continental cucumber peeled at 1cm intervals roughly chopped
• 1 yellow capsicum deseeded chopped
• 1 celery stick trimmed sliced
• 1 4 red onion thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove finely chopped
• salt freshly ground pepper
• torn fresh basil leaves to serve

The Instruction of panzanella tuscan tomato bread salad

• tear the sliced bread into rough pieces about 3 5cm in size heat half the olive oil in a large frying pan over a medium high heat add half of the bread cook tossing occasionally for 4 minutes or until golden transfer to a large bowl repeat with the remaining olive oil and bread
• add the tomatoes cucumber capsicum celery and red onion combine the extra virgin olive oil red wine vinegar and garlic add to the salad season with salt and pepper use clean hands to toss until well combined set aside for 30 minutes to allow the bread to soak slightly scatter with torn basil leaves to serve

Nutritions of Panzanella Tuscan Tomato Bread Salad

calories: 426 854 calories
calories: 20 grams fat
calories: 3 grams saturated fat
calories: 46 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 423 15 milligrams sodium
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calories: nutritioninformation