4 Serves
41 Mins
Place the bread in a large bowl and cover with water. Let it stand for 20 minutes until softened.
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ItalianVitamin E
3 mg / 15 mgVitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
80 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
397 mg / 4,700 mgSodium
640 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Drain the bread thoroughly using a colander and squeeze out all excess water with your hands.
Crumble the softened bread into a serving bowl. Add the chopped tomatoes, sliced onions, and fresh basil leaves.
Drizzle the salad with extra virgin olive oil and white vinegar. Season with salt and pepper, then toss well to combine.
Taste the salad and adjust the seasoning with additional oil, salt, or vinegar if needed. Let the Panzanella rest for 15 minutes at room temperature before serving.
2
g31
g3
g
Italian
Italian