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Viva Panzanella Recipe
Viva Panzanella Recipe photo by Taste of Home

Viva Panzanella Recipe

Read Reviews (6)
4.33 6
Publisher Photo
Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
TOTAL TIME: Prep: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min.
MAKES: 6 servings

Ingredients

  • 3/4 pound sourdough bread, cubed (about 8 cups)
  • 2 tablespoons olive oil
  • 2-1/2 pounds tomatoes (about 8 medium), chopped
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 cup thinly sliced roasted sweet red peppers
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1/4 cup Greek olives, quartered
  • 3 tablespoons capers, drained
  • DRESSING:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 garlic clove, minced

Nutritional Facts

2-2/3 cups equals 424 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 1,047 mg sodium, 59 g carbohydrate, 7 g fiber, 13 g protein.

Directions

  1. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Cool to room temperature.
  2. In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
  3. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Viva Panzanella in Taste of Home April/May 2011, p71

Nutritional Facts

2-2/3 cups equals 424 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 1,047 mg sodium, 59 g carbohydrate, 7 g fiber, 13 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Viva Panzanella(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 26, 2012

Great taste. I agree with harper723 and debharas. Will make often.

MY REVIEW
Reviewed Aug. 13, 2011

I loved this! Armed with the info from the prior reviews, I didn't toss the whole salad with dressing but served it on the side. I found it was delicious and I kept picking on this from the fridge later. I left out the olives and capers and used a fresh pepper from the garden. Definitely not expensive for us since most of the ingredients came from the garden or were already in my pantry. All I had to buy was sourdough bread and artichokes hearts (which were the one thing I didn't like in this).

MY REVIEW
Reviewed May. 11, 2011

Made this for a night poolside. It was fabulous! The flavor was great and I had to share the recipe with my friends as they wanted to make it! Let it stand 5 minutes before serving once you have put on the dressing.

MY REVIEW
Reviewed Apr. 8, 2011

Without dressing, I would give this salad 2.5 stars, but as written, it is terrible.

Strike 1: The dressing overpowers the other flavors in what would otherwise be a delightfully flavorful salad--when you can't taste capers and greek olives, you know something's off. 5 bites in and the vinegar was so nauseating that I threw the lot in the trash and ate cold cereal for dinner. Sad, since there are a lot of pricey ingredients in there. My kids (ages 9, 7, 4) were finished with it after the first bite.

Strike 2: the dressing made the toasted bread soggy right off, which killed the texture of the salad.

Strike 3: The recipe makes a HUGE quantity, and to qualify as an entre, you have to eat a HEAPING dinner plate full of what should be an exciting salad, but is really a soggy mess of vinegar. You simply cannot taste the individual flavors.

Suggested Changes: dress with a lighter flavored vinegarette; use fresh red peppers rather than roasted for better texture; add bread AFTER tossing salad with dressing to avoid soggy bread; if there will be leftovers, serve dressing on the side for better storage.

MY REVIEW
Reviewed Apr. 6, 2011

I made this recipe as a meat-free Lenten dinner. It made enough to last a few days and the flavors are wonderful. The only thing I changed was not tossing the dressing with the whole salad- I set out the dressing for people to add as they chose. Fantastic recipe all around!

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