Makes 4 servings
Panzanella is an inexpensive salad that transforms any rock-hard bread in the back of your pantry into glorious, golden cubes of goodness. The bread acts like a tasty sponge, soaking up all the juices from the vegetables and olive oil. Using jalapeño peppers for an extra kick is sure to keep your guests on their toes! Even the kids will enjoy the spongy bread, and chicken or fish can be added, making this dish truly one of a kind.
2 large tomatoes, finely chopped
1 English cucumber, sliced (optional)
Salt, to taste
Black pepper, to taste
2 tbsp. olive oil, plus a few drops for the pan
1 medium jalapeño, finely chopped
1 tbsp. water
Juice of 1 lime
4–5 slices day-old bread
Additional Mix-Ins (optional):
Chopped fresh herbs
Chopped peaches, nectarines or plums
Finely chopped red onion
Chopped zucchini or summer squash
1. Set aside 2 tablespoons of the tomatoes in a small bowl. Combine the rest of the tomatoes and all the cucumbers, if using, in a large bowl. Sprinkle with salt and black pepper, stir and set aside.
2. Heat a few drops of the olive oil in a saucepan over medium heat. Add the jalapeño and sauté until it sizzles. Add the reserved tomato and the water. Cook the tomato for about 2 minutes, then sprinkle with salt and black pepper, as needed. As soon as all the water has evaporated, cut the tomato very finely and mix in the lime juice and the 2 tablespoons of the olive oil. Stir well and add additional salt and black pepper as needed. Set aside.
3. Cut the bread into small pieces, then toast in a skillet over medium heat, stirring occasionally, until the bread chunks are toasted on all sides, about 4 minutes.
4. Add the bread to the tomato-cucumber mixture and stir to combine. Add any additional mix-ins as desired, then season with more salt and black pepper as needed, and serve.
NUTRITION • PER ONE SERVING
Total Fat 8g (10%)
Saturated Fat 1.135g (6%)
Trans Fat 0.009g
Total Carbohydrate 23g (8%)
Dietary Fiber 3g (11%)
Total Sugars 9g
Includes 0g Added Sugars (0%)
Cholesterol 0mg (0%)
Sodium 690mg (30%)
Protein 4g (8%)
Vitamin D 0mcg (0%)
Calcium 66mg (6%)
Iron 1.57mg (8%)
Potassium 488mg (10%)
This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook here >>