Panzanella is rooted historically in the necessity to brighten unsalted breads, but the tradition continues as the bread-based salad has become a popular summer lunch.
Ingredients For Panzanella Tuscan Bread Salad Recipe
4 Thick slices stale bread or fresh bread, toasted
1 Clove Garlic
0.33000000000000007 cup Good quality extra virgin olive oil plus more if needed
2 tablespoon Red wine vinegar plus more if needed
0.5 inch 2 large fresh tomatoes cut into dice, or 1 pint grape tomatoes, halved
1 Cucumber peeled, seeded and sliced
0.5 Head fennel tough outer leaves removed, cored, and thinly sliced
0.5 Red Onion Thinly Sliced
0.5 bunch Basil chiffonade larger leaves, separate smaller
Nutrition value
620
calories per serving
51 g Fat13 g Protein35 g Carbs27 g FiberOther
Current Totals
51 g Fat
13 g Protein
35 g Carbs
27 g Fiber
MacroNutrients
Carbs
35 g
Protein
13 g
Fiber
27 g
Fats
Fat
51 g
Vitamins & Minerals
Calcium
833 mg
Iron
15 mg
Vitamin A
460 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
73 mcg
Vitamin B12
0 mcg
Vitamin C
38 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
302 mg
Manganese
5 mg
Phosphorus
351 mg
Selenium
2 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
