Photo: Anna Pelzer
Panzanella (Tuscan tomato & bread salad)
11 ingredients
4
openrecipes
I can't get enough of this Italian summer salad recipe – it's perfect for using up stale quality bread and ripe tomatoes.
Estimated Nutrition (whole recipe, rough)
413
Calories
32g
Protein
24g
Fat
18g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 200 g stale ciabatta loaf
- 600 g ripe mixed tomatoes,, roughly chopped
- sea salt
- freshly ground black pepper
- 1 handful small capers, drained
- 1 small red onion, peeled and very finely sliced
- 280 g jarred red peppers, drained and roughly chopped
- 8 anchovy fillets in oil, drained and finely sliced (optional)
- red wine vinegar
- extra virgin olive oil
- a bunch of fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes