Panzanella

Panzanella

Submitted by: Roy Harland

Italian vegetable salad with raisins and croutons.

Details

INGREDIENTS

    Dressing

    • 2 tablespoons red wine vinegar
    • 6 tablespoons extra virgin olive oil
    • 1/2 clove garlic, finely minced
    • Kosher or sea salt and freshly ground black pepper

    Salad

    • 1/2 loaf day-old crusty Italian or French bread
    • 2 large ripe tomatoes
    • 1/2 English cucumber; peeled, seeded, and diced into 1/2-inch cubes
    • 1/2 small red onion, thinly sliced
    • 1/2 red bell pepper, cut into matchstick-size pieces (julienne)
    • 1/2 yellow bell pepper, cut into matchstick-size pieces (julienne)
    • 2 tablespoons basil leaves, coarsely chopped
    • 2 tablespoons Italian parsley leaves, coarsely chopped
    • 1 tablespoon oregano leaves, coarsely chopped
    • 3/4 cup California raisins
    • 1/4 cup pitted kalamata olives
    • 1/4 cup Feta cheese, crumbled

    PROCEDURE

    Dressing

    Whisk vinegar, oil and garlic together in bowl. Season with salt and pepper and set aside.

    Salad

    Preheat oven to 350°F. Cut bread into 3/4-inch cubes. Place on baking sheet and bake at 350°F for about 10 minutes or until hard and dry. Set aside. Meanwhile, cut tomatoes in half lengthwise and gently squeeze juice into reserved dressing. Then, cut into 1-inch pieces and add to large mixing bowl, along with cucumber, onion, bell peppers, herbs and raisins. Cover and set aside. (The salad may be prepared to this point up to 2 hours before serving.)

    About 20 minutes before serving, toss vegetables, croutons, olives and feta cheese with dressing. Divide onto individual salad plates or serve on large platter

    Nutrition Facts Per Serving

    Calories 340 (46% from fat); Total Fat 18g (sat 3.5g, mono 12g, poly 2g, trans 0g ); Cholesterol 5mg; Protein 6g; Carbohydrate 40g; (Dietary Fiber 4g; Sugars 19g; ); Iron 3mg; Sodium 350mg; Calcium 88mg; Potassium 415mg

    This recipe is found in the following categories:

    World Flavors

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