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RECIPE
11 INGREDIENTS 5 STEPS 20min

Sort-of Panzanella Salad

Not quite a Caprese (no basil or mozzarella) and not quite a Panzanella (no capers, red wine vinegar, or anchovies), what this tasty little hybrid lacks in authenticity she sure does make up for in flavor. A bit of a fridge-dip winner, I threw the salad together using store cupboard staples like a good balsamic vinegar and grassy olive oil. The croutons are day-old sourdough tossed with garlic, extra-virgin olive oil, rosemary, and salt and toasted in the oven until golden and crisp.
Sort-of Panzanella Salad Recipe | SideChef
Not quite a Caprese (no basil or mozzarella) and not quite a Panzanella (no capers, red wine vinegar, or anchovies), what this tasty little hybrid lacks in authenticity she sure does make up for in flavor. A bit of a fridge-dip winner, I threw the salad together using store cupboard staples like a good balsamic vinegar and grassy olive oil. The croutons are day-old sourdough tossed with garlic, extra-virgin olive oil, rosemary, and salt and toasted in the oven until golden and crisp.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
20min
Total Time
$0.81
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 cups
Heirloom Tomatoes , washed, quartered
1 clove
Garlic , grated
4 slices
Sourdough Bread
preferably stale
or Ciabatta
2 Tbsp
Balsamic Vinegar
2 sprigs
Fresh Oregano
leaves stripped from woody stalks
1
Anchovy Fillets , finely chopped
up to 2
(optional)
2 Tbsp
Extra-Virgin Olive Oil
plus more if needed
to taste
(optional)
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
199
FAT
7.0 g
PROTEIN
5.5 g
CARBS
28.7 g

Cooking Instructions

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Step 1
For the croutons, roughly tear the Sourdough Bread (4 slices) into bite-sized pieces and place in a bowl. Drizzle over a little olive oil and roughly tear over the Fresh Rosemary (2 sprigs) .
Step 2
Add in the Garlic (1 clove) , season the bread with Coarse Sea Salt (to taste) , and scatter over a lined baking sheet.
Step 3
Toast the sourdough croutons on the lower rack for 10-15 minutes or until lightly golden.
Step 4
To assemble the Panzanella, combine the Heirloom Tomatoes (2 cups) with the Balsamic Vinegar (2 Tbsp) , Fresh Oregano (2 sprigs) , Anchovy Fillets (1) , and Capers (to taste) .
Step 5
Drizzle over about Extra-Virgin Olive Oil (2 Tbsp) and season the salad with salt and Ground Black Pepper (to taste) . Just before serving, stir through the sourdough croutons. Enjoy!

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Nutrition Per Serving
Calories
199
% Daily Value*
Fat
7.0 g
9%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
0.7 mg
0%
Carbohydrates
28.7 g
10%
Fiber
3.4 g
12%
Sugars
6.0 g
--
Protein
5.5 g
11%
Sodium
175.0 mg
8%
Vitamin D
--
--
Calcium
6.9 mg
1%
Iron
1.9 mg
11%
Potassium
205.4 mg
4%
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