Molly O'Neill's Panzanella
Updated May 30, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5large ripe tomatoes, cut into small dice
- 1red onion, peeled and cut into small dice
- 3cloves garlic, peeled and minced
- ½cup chopped flat leaf parsley
- 1tablespoon chopped fresh rosemary
- 1tablespoon olive oil
- 1tablespoon red wine vinegar
- 1tablespoon grated orange rind
- 1tablespoon salt, plus more to taste
- Freshly ground pepper to taste
- 1loaf stale, crusty French or Italian bread
Nutritional analysis per serving (6 servings)
195 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 7 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, combine the tomatoes, onion, garlic, parsley and rosemary. Add the olive oil, red wine vinegar, orange rind, salt and pepper and mix well.
- Step 2
Slice the bread in half lengthwise. Pour on enough water to completely moisten. Let stand for 10 minutes. Squeeze out excess water. Finely chop the bread and toss it into the salad. Season with salt and pepper to taste and serve.
Private Notes