Picnic

Panzanella is for Side Dish.

Panzanella takes several minutes to prepare.

Panzanella takes several minutes to cook.

Panzanella makes 12 servings.

The ingredients for Panzanella are:

1 loaf Sourdough or french bread (better if day old)
1 cup Extra Virgin Olive Oil
2 tbsp Basalmic Vinegar
half of one red bell pepper, chopped
half of orange or yellow bell pepper, chopped
1 cup cucumber, chopped (halved and seeded)
2 tablespoons capers
1/2 cup onion, chopped
1 cup cherry tomatoes, halved
two sprigs fresh dill, chopped fine
salt and pepper to taste

Here is how you make Panzanella:

Cut loaf of bread in half lengthwise. Cube bread into 1-2 inch cubes. Toast in oven at 350 for about 10-15 minutes till crunchy throughout (you do not want the bread to be soft inside when tested). Remove bread from oven and let cool. In a large bowl, combine all chopped vegetables, capers, and dill. Add bread to vegetables and add in the cup of olive oil and basalmic vinegar. Toss with hands to ensure that all the olive oil and vinegar has been absorbed into the bread. You can add a little more olive oil if need. Salt and pepper to taste (I like to use a course salt for this). Cool in fridge (the longer you let sit, the more the veggies and bread will have to soak up the olive oil). If you find the veggies are too crunchy and would like them softner, put them in the oven for about 10 minutes at 350 (while your bread is cooling) but watch them so they don't start to brown. Then let them cool a bit and add to bread and olive oil. Number of Servings: 12Recipe submitted by SparkPeople user SARASHLEYP.

The nutritional information for Panzanella is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 275.2

• Total Fat: 19.9 g
• Cholesterol: 0.0 mg
• Sodium: 275.6 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 1.8 g
• Protein: 3.8 g

Panzanella is Italian cuisine.