Photo: Anna Pelzer
Panzanella (Tuscan Bread Salad) Recipe
7 ingredients
30 min
8 servings
openrecipes
This salad is a great way to use up leftover or slightly stale bread. The original is typically made with red wine vinegar and the saltless bread found throughout...
Estimated Nutrition (whole recipe, rough)
574
Calories
17g
Protein
2g
Fat
122g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 9 cups day-old country bread, torn into large pieces
- 2 pounds ripe plum tomatoes, large dice
- 1/2 cup thinly sliced Tropea (red torpedo) onions, or a sweet onion such as Maui or Vidalia
- 2 medium English hothouse cucumbers, halved lengthwise and cut into large dice
- 1 packed cup fresh basil leaves, torn into large pieces
- Salt
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes