Photo: Anna Pelzer
Panzanella Salad
22 ingredients
Serves 6.
openrecipes
Nothing goes to waste in the Italian kitchen, including slightly stale bread. Day-old bread is preferred for this typical Italian summer salad. The recipe calls for rosemary focaccia, but you can substitute any good-quality artisanal country or sourdough bread.
Estimated Nutrition (whole recipe, rough)
344
Calories
4g
Protein
28g
Fat
22g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Focaccia | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup grapeseed oil
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. balsamic vinegar
- 1 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 6 heirloom tomatoes, about 3 lb. total
- 1 pint small pear-shaped heirloom tomatoes
- Salt, to taste
- 6 slices rosemary focaccia
- Olive oil for brushing
- 6 garlic cloves
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 10 fresh basil leaves, rolled lengthwise and sliced crosswise into ribbons
- 3 Tbs. minced fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 3 cups arugula, tough stems removed
- 2 cups chunks romaine lettuce hearts (3/4-inch chunks)
- 1 red onion, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes