Tuscan Bread, Grilled Bell Pepper, and Tomato Salad (Panzanella)
Ingredients
-
3
slices
crusty French bread
-
4
tablespoons
extra-virgin olive oil
-
4
medium or 8 small
tomatoes
-
1
medium
bell pepper
-
20
leaves
basil
-
8 to 12
fillets
anchovy
-
5
tablespoons
kalamata olives
-
2
tablespoons
balsamic vinegar or sherry vinegar
-
¼
teaspoon
black pepper
-
⅛
teaspoon
salt
Instructions
- 1. Toss the bread cubes in 2 tablespoons of olive oil in a sauté pan over medium heat until browned, about 8 to 10 minutes.
- 2. Set the browned bread aside.
- 3. Chop the tomatoes into chunks.
- 4. Combine the tomato chunks with the bread, remaining olive oil, bell pepper, basil, anchovies, olives, vinegar, pepper, and salt.
- 5. Serve the salad in a large bowl.
Nutrition Facts (estimated)
Servings
6
Calories
190
Total fat
11.5g
Total carbohydrates
16g
Total protein
6g
Sodium
708mg
Cholesterol
5mg
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