Appetizers / Soups / Salads

Panzanella (Italian Layered Tomato and Bread Salad) is for Lunch.

Panzanella (Italian Layered Tomato and Bread Salad) takes 60 minutes to prepare.

Panzanella (Italian Layered Tomato and Bread Salad) takes several minutes to cook.

Panzanella (Italian Layered Tomato and Bread Salad) makes 8 servings.

The ingredients for Panzanella (Italian Layered Tomato and Bread Salad) are:

4 ciabatta rolls cut in half
1/2 c olive oil plus a little extra for painting
3 garlic cloves. smashed to paste with a little salt plus a few for rubbing on the bread
1 shallot minced
3 Tbls of red wine vinegar
6-9 anchovy fillets, coursely chopped
1 Tbls capers, rinces and roughly chopped
1/2 c nicoise olives, pitted and roughly chopped
salt and pepper
1 small cucumber, peeled, de-seeded and sliced
A generous handful of basil leaved, roughly chopped
Lettuce leaves

Here is how you make Panzanella (Italian Layered Tomato and Bread Salad):

Preheat over to 400. Paint bread generously with olive oil on both sides. Place on a baking sheet and bake until slices are crisp and golden, about 10 minutes. Turning them half way through (or toast oil painted bread on a grill). Let the bread cool and swipe each slice with a garlic clove. break each slice ina 4-6 pieces and set a side.To make the vinaigrette, macerate the shallot in the vinegar for 5 minutes. Stir in the garlic paste and add the 1/2 c olive oil. Add the anchovies, capers, and olives and stir well. Season to taste with salt and pepper if needed.Pu the tomato cubes and cucumber slices in a medium bowl and pour the vinaigrette over the vegetables.Assemble the salad on a deep platter or in a low wide bowl. Layer half the bread slices on the platter and spoon over half of the the tomatoes/cucumber mixture. Layer over the rest of the bread and top with the remaining tomatoes. cover with a clean towel and let sit for about one hour at cool room temperature.Just before serving press down the salad with your hands to distribute the juices. Sprinkle generously with the basil. Spoon onto plates lined with crisp lettuce leaves.Serving Size: Serves 8Number of Servings: 8Recipe submitted by SparkPeople user RACHAELK247.

The nutritional information for Panzanella (Italian Layered Tomato and Bread Salad) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 325.8

• Total Fat: 14.8 g
• Cholesterol: 0.0 mg
• Sodium: 77.7 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 1.7 g
• Protein: 1.6 g

Panzanella (Italian Layered Tomato and Bread Salad) is Italian cuisine.