Tomato and Broccoli Panzanella

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

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  • 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

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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

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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.
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