Panzanella Recipe - Recipe Center - Raley’s Family of Fine Stores

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Pesto Panzanella

6 cups 3/4 -inch rustic bread cubes
3 heirloom tomatoes each cut in to 1 inch chunks
3 thin slices from a large red onion quartered
3 tbsp. fresh basil snipped
1/4 cup extra virgin olive oil
3 tbsp. white wine vinegar
2 tbsp. basil pesto
1/2 tsp. sea salt or pepper to taste freshly ground
Prep time: 10 minutes
Cook time: 5 to 10 minutes

1. Preheat oven to 450°F. Place bread cubes on a baking
sheet and cook for 5 to 10 minutes or until toasty and firm;
let cool.
2. Place in a large bowl with tomatoes, onions and basil.
Stir together remaining ingredients and drizzle over salad;
toss well
to coat.

Makes 6 servings.
Nutritional Information:
200 calories, 4 g protein, 11 g total fat (1.5 g sat.), 23 g carbohydrate, 2 g fiber, 5 g sugar, 0 mg cholesterol, 440 mg sodium, 4.5 points


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Served on 5/7/09. I liked but Derek though twas just OK. Good way to use leftover crusty bread but serve with company who likes tomato.

Comment Number: 611


This is a great salad for summer. Light and delicious. I like it instead of a potato or pasta salad.

Comment Number: 4537


Try balsamic vinegar instead of white wine. Won't look as pretty, but will taste great!

Comment Number: 4566