We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Tomato and Broccoli Panzanella

Enjoy this panzanella that’s made using tomatoes and broccoli for a famous Italian dinner - ready in 30 minutes.

(0)
(0)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 5
 

Ingredients

Dressing

1/2
cup olive or vegetable oil
1/3
cup red wine vinegar
3
tablespoons chopped fresh basil
1/2
teaspoon salt
1/2
teaspoon coarse ground black pepper
1
large garlic clove, minced

Salad

4
(1/2-inch-thick) slices rye bread
4
(1/2-inch-thick) slices Italian bread
2
cups fresh broccoli florets
4
medium Italian plum tomatoes, seeded, coarsely chopped
1/2
cup thinly sliced red onion, separated into rings
1/2
cup thin yellow bell pepper strips
1/2
cup grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small nonmetal bowl, combine all dressing ingredients; mix well.
  • 2 Place rye and Italian bread slices on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until deep golden brown and crisp, turning once. Cool 5 minutes; break or cut into 1/2-inch cubes. Place in large serving bowl; set aside.
  • 3 Bring 1/4 cup water to a boil in medium saucepan over medium-high heat. Add broccoli; cook 2 to 3 minutes or until broccoli is crisp-tender. Drain; rinse with cold water to cool. Drain well.
  • 4 Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix. Pour dressing over salad; toss gently to coat.
  • 1 In small nonmetal bowl, combine all dressing ingredients; mix well.
  • 2 Place rye and Italian bread slices on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until deep golden brown and crisp, turning once. Cool 5 minutes; break or cut into 1/2-inch cubes. Place in large serving bowl; set aside.
  • 3 Bring 1/4 cup water to a boil in medium saucepan over medium-high heat. Add broccoli; cook 2 to 3 minutes or until broccoli is crisp-tender. Drain; rinse with cold water to cool. Drain well.
  • 4 Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix. Pour dressing over salad; toss gently to coat.

EXPERT TIPS

toggle

Expert Tips

Panzanella is a bread salad popular in the Tuscany region of Italy. Made with tomatoes, onions, basil and peppers, panzanella is a wonderful way to enjoy your garden-fresh vegetables and herbs. Some panzanella recipes call for cucumbers and anchovies; we added broccoli and parmesan cheese to ours.

Prepare the vegetables and dressing in advance and refrigerate them separately for up to a day. Toast the bread and store it in an airtight container at room temperature for a day. Just before serving toss the salad together.

Place broccoli florets and 1 tablespoon of water in a microwave-safe dish. Cover and microwave on HIGH until the broccoli is crisp-tender, about 1 to 2 minutes. Rinse the broccoli with cold water to cool, then drain it well.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
420
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
5g,
5%
),
Cholesterol
10mg
10%;
Sodium
720mg
720%;
Total Carbohydrate
33g
33%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
110%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1/2 Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.