Photo: Anna Pelzer
Panzanella (Tuscan tomato and bread salad)
9 ingredients
30 min
Serves 8
openrecipes
Simon Hopkinson's classic panzanella recipe captures the fruity flavours of the Mediterranean.
Estimated Nutrition (whole recipe, rough)
763
Calories
20g
Protein
16g
Fat
134g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 5 handfuls chunks of stale sourdough or other bread
- and freshly ground saltblack pepper
- 7 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 medium-sized cucumber
- 1 medium-sized red onion
- 6 vine tomatoes
- 3 garlic
- handful torn basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes