I make this Italian bread salad recipe for lunch, dinner, or as an antipasto salad without the meat.
This makes a perfect meal with a cup of chicken noodle soup.
Panzanella
- 1 cup diced tomatoes
- 14 oz can garbanzo beans (chick peas)
- 3 oz. Mortadella (Italian bologna), cubed
- 3 oz. Italian salami, cubed
- 1/2 cup diced Parrano or Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 2 Tbsp. fresh basil, chopped
- kosher salt, to taste
- 5 Tbsp. extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 6 slices Italian bread, toasted
Toss first eight ingredients (through basil) together in a large mixing bowl. Sprinkle with kosher salt, olive oil and vinegar. Toss. Tear bread into bite-sized pieces, and stir into salad until bread pieces are well-coated. Allow flavors to marinate 15-30 minutes before serving.
Serves 10.
Per serving: 231 calories, 14 g fat, 19 mg cholesterol, 18 g carbohydrate, 2 g fiber, 9 g protein, 5% Vitamin A, 13% Vitamin C, 10% calcium, 8% iron
The copyright of the article Panzanella in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Panzanella in print or online must be granted by the author in writing.
