Tomato and Broccoli Panzanella
Description:
Indulge in the heartiness of this rustic Tuscan salad, a delightful fusion of vibrant flavors and textures. Inspired by the culinary traditions of Italy, this recipe combines the freshness of tomatoes and broccoli with the savory goodness of Parmesan cheese, all tossed together with a zesty dressing. Perfect for a quick lunch or as a satisfying snack, this Panzanella salad is a true testament to the simplicity and elegance of Mediterranean cuisine.
Cook Time: 10 minutes
Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 5
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Olive oil |
| 1/2 cup | Red wine vinegar |
| 3 | Fresh basil leaves |
| 1/2 tsp | Salt |
| 1/2 tsp | Fresh coarse ground black pepper |
| 1 | Garlic clove, minced |
| 4 cups | Fresh broccoli florets |
| 4 | Plum tomatoes, diced |
| 2 | Red onions, thinly sliced |
| 4 | Red bell peppers, thinly sliced |
| 1/2 | Yellow bell pepper, thinly sliced |
| 1/2 cup | Parmesan cheese, grated |
| 4 slices | Rye bread |
| 4 slices | Italian bread |
Instructions:
-
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, chopped basil leaves, salt, and freshly ground black pepper until well combined to create the dressing. Set aside.
-
Preheat the broiler. Arrange the rye and Italian bread slices on a broiler pan. Place them about 4 to 6 inches from the heat source and broil for 4 to 5 minutes, or until they turn golden brown and toasty. Flip the slices once during broiling to ensure even browning.
-
Allow the toasted bread to cool for about 5 minutes, then break or cut them into 1/2 inch cubes. Set aside.
-
In a medium saucepan, bring 1/4 cup of water to a boil over medium-high heat. Add the broccoli florets to the boiling water and cook for 2-3 minutes, or until they are crisp-tender.
-
Drain the broccoli and rinse it under cold water to stop the cooking process and cool it down. Drain well to remove excess water.
-
Just before serving, combine the toasted bread cubes, blanched broccoli florets, diced tomatoes, sliced red onions, and sliced bell peppers in a large mixing bowl. Toss gently to mix all the ingredients together.
-
Pour the prepared dressing over the salad and toss gently once more to evenly coat all the ingredients with the flavorful dressing.
-
Sprinkle grated Parmesan cheese over the top of the salad before serving to add a final touch of savory goodness.
Nutritional Information (Per Serving):
- Calories: 377.7
- Total Fat: 26.1g
- Saturated Fat: 5g
- Cholesterol: 8.8mg
- Sodium: 661.8mg
- Total Carbohydrates: 27g
- Dietary Fiber: 3.2g
- Sugars: 3.8g
- Protein: 9.2g
Recipe Notes:
- For added crunch, you can toast the bread cubes in the oven instead of using the broiler.
- Feel free to customize this Panzanella salad with your favorite vegetables or herbs.
- This salad is best served immediately after tossing with the dressing to preserve the texture of the bread cubes.
