Panzanella Salad This classic Italian bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. This recipe is from FoodFood TV channel By Sanjeev Kapoor 05 Mar 2019 in Recipes Course New Update Main Ingredients French Loaf Cuisine Italian Course Salads Prep Time 6-10 minutes Cook time 0-5 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Panzanella Salad 1 French Loaf Method Advertisment Preheat oven at 180°C. Cut French loaf into large cubes and place on a baking tray. Crush garlic cloves and add on it. Drizzle some olive oil on top and add 5-6 shredded basil leaves, sea salt, crushed peppercorns and toss the cubes to mix. Put the tray in the preheated oven and toast for 2-3 minutes. To make dressing, combine red wine vinegar, sea salt, crushed peppercorns in a bowl. Whisk well by adding 3 tablespoons olive oil slowly. Cut bell pepper into triangles and place in a bowl. Add tomatoes and 4-5 torn basil leaves. Add onion and capers to the dressing and mix well crushing the capers. Break the toasted bread cubes. Add some dressing to the peppers and tomatoes alongwith some sea salt and mix well. Add toasted garlic and bread pieces and toss well. Place the salad on a serving plate. Drizzle remaining dressing into it and add remaining torn basil leaves. Serve immediately. Nutrition Info Calories 909 kcal Carbohydrates 84.2 gm Protein 15.2 gm Fat 56.8 gm Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article