Viva Panzanella Recipe

4.5 7 7
Viva Panzanella Recipe
Viva Panzanella Recipe photo by Taste of Home
Publisher Photo

Viva Panzanella Recipe

Read Reviews
4.5 7 7
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
Featured In: Fresh Basil Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min.

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

Directions

Preheat oven to 450°. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature.
In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
In a small bowl, whisk 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: 424 calories, 15g fat (2g saturated fat), 0 cholesterol, 1004mg sodium, 59g carbohydrate (10g sugars, 7g fiber), 13g protein.

  • 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
  1. Preheat oven to 450°. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature.
  2. In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
  3. In a small bowl, whisk 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forViva Panzanella

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
darlyn29 User ID: 3115063 254085
Reviewed Sep. 13, 2016

"Very good salad, I make it often. Recipe worked for me as it is written, I didn't have to make adjustments. :)"

MY REVIEW
Fuddge User ID: 5322023 183382
Reviewed Jun. 26, 2012

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

MY REVIEW
aug2295 User ID: 4631582 192120
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
cbredek User ID: 5983552 191050
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
sealmeat User ID: 5099959 178275
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
harper723 User ID: 5922669 194567
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!"

MY REVIEW
debharas User ID: 3909020 115446
Reviewed Apr. 3, 2011

"Very good salad, unique taste makes this a winner. Love the bread incorporated into the salad. Ate as a meal and it was quite filling."

Loading Image