Panzanella


Panzanella
Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.
22 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: October 16th 2022
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Panzanella
Wash and dry 300 g cherry tomatoes, cut them in 2, and reserve.

Stage 2 - 5 min.
Panzanella
Cut 3 slices bread into small pieces.

Stage 3 - 5 min.
Panzanella
In a small skillet over high heat, heat 3 tablespoons olive oil and when hot add the bread.

Toast the croutons to your liking, then remove from heat.

Stage 4 - 2 min.
Panzanella
Pour the croutons into a bowl, then pour over the tomatoes that you will have sprinkled with fine salt just before.

Do not mix immediately, let the juice of the tomatoes, salted, go down on the croutons.

Stage 5 - 5 min.
Panzanella
Meanwhile, prepare and chop 1 shallot.

Coarsely chop the parsley.

Stage 6 - 1 min.
Panzanella
Pour shallot and parsley on the tomatoes, do not mix.

Stage 7 - 3 min.
Panzanella
In a bowl, add 4 tablespoons lemon and 4 tablespoons olive oil, salt and pepper, and mix with a fork.

Stage 8 - 2 min.
Panzanella
Pour this mixture into the bowl, mix well, your panzanella is ready.
Remarks
Instead of a shallot in step 5, you can use a red onion.

Do not hesitate to use stale bread to make the croutons, it is completely in the spirit of the recipe, even if they are a little dry, they will be softened by the tomato juice.
Keeping: To be enjoyed during the day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe220 RDI=80 %1,750 RDI=170 %140 RDI=20 %1,390 RDI=70 %5,830 RDI: 70 %
Per 100 g30 RDI=10 %270 RDI=30 %20 RDI=3 %220 RDI=10 %910 RDI: 10 %
Per person50 RDI=20 %440 RDI=40 %30 RDI=5 %350 RDI=20 %1,460 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 4 people : 2.30 €
  • Per person : 0.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011268 K3.9 50 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1st 2019485 K 23.8 35 min.
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21th 2011271 K4.3 1 hour 25 min.
How to peel a fruit
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
February 21th 2011184 K4.3 35 min.
How to beat egg whites
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
February 21th 2011558 K5 5 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page