Tuscan Bread Salad
This is extremely popular all over Italy but mainly in Tuscany, where it is called Panzanella. It uses delicious summer vegetables and leftover bread. It’s fresh and full of flavor! It’s important that the salad isn’t mixed too far in advance or the bread will go soggy.
Featured in our Italian Recipe Book
Ingredients
- ¾ cup stale low protein bread , cubed
- 1 cup (150 g) cherry tomatoes, diced
- 1 garlic clove, minced
- 1 celery stalk (40 g), sliced thinly on the diagonal
- ½ red pepper (60 g), diced
- ½ cucumber (150 g), diced
- 1 tsp capers, chopped
- 1 Tbsp basil, chopped
Vinaigrette dressing
- 2 Tbsp red wine vinegar
- ½ tsp Dijon mustard
- ½ shallot, minced
- ¼ cup olive oil, extra virgin
- 1 tsp sugar
- Salt and pepper, to taste
Directions
- Combine all the salad ingredients in a large bowl.
- In a separate mixing bowl, combine all the ingredients for the vinaigrette dressing.
- Toss vegetables with vinaigrette dressing. Serve and enjoy immediately.
Nutrition Per Serving
Serving size: ¼ of recipe
Calories: 238
Protein: 1 g
Phenylalanine: 35 mg
Leucine: 43 mg
Tyrosine: 17 mg
Nutrition Per Recipe
Calories: 952
Protein: 4 g
Phenylalanine: 141 mg
Leucine: 170 mg
Tyrosine: 69 mg
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