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Tomato and Broccoli Panzanella

Tomato and Broccoli Panzanella
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 30 min
  • Total 30 min
  • Ingredients 13
  • Servings 5
Enjoy this panzanella that’s made using tomatoes and broccoli for a famous Italian dinner - ready in 30 minutes.
Updated January 21, 2011

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
420
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
5g
25%
Cholesterol
10mg
3%
Sodium
720mg
30%
Total Carbohydrate
33g
11%
Dietary Fiber
4g
16%
Sugars
5g
Protein
10g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
110%
110%
Calcium
20%
20%
Iron
15%
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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