Tomatoes,
bell peppers, cabbage, cucumber, and pasta, all tossed in a home-made
dressing, are this panzanella Salad. A vibrant fresh salad fit for a fun
summer!
Panzanella Salad
Tomatoes, bell peppers, cabbage, cucumber, and pasta, all tossed in a home-made dressing, are this panzanella Salad. A light and new salad fit for a fun summer!- Course Salad
- Cuisine Italian
- Keyword Panzanella Salad
- Prep Time 20 minutes
- Cook Time 15 minutes
- Chill Time 30 minutes
- Total Time 1 hour 5 minutes
- Servings 6
- Calories 303kcal
Ingredients :
For the salad :
- 4 cups rustic Italian style bread cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 English cucumber halved, seeded and sliced
- 1/3 cup red onion thinly sliced
- 3 cups tomato cut into 1 inch pieces
- 3/4 cup yellow bell pepper cut into 1/2 inch pieces
- 2 tablespoons capers
- 1/2 cup basil leaves sliced
For the dressing :
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 2 tablespoons finely minced shallot
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 cup olive oil
- salt and pepper to taste
Instructions :
For the salad :- About 400 degrees F, preheat the oven. In a tub, placed the bread cubes. Apply 2 olive oil tablespoons and paint.
- Bring the bread cube to dry and slightly brown for 10-15 minutes.
- In a big bowl, place the pasta, peppers, onions, tomatoes and capers.
- Bring all the ingredients of the dressing in a bowl and whisk easily.
- Placed the bread and vegetables in the dressing. Gently put it together.
- Cover the salad and cool for at least 30 or 6 hours. Relax.
- In basil, eat. Mix in basil.
Nutrition :
Calories: 303kcal | Carbohydrates: 14g | Protein: 13g | Fat: 17g |
Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 425mg
| Fiber: 5g | Sugar: 4g | Vitamin A: 2345IU | Vitamin C: 9.8mg |
Calcium: 81mg | Iron: 1.7mg
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