Panzanella

Panzanella
Photo by Sang An

Ingredients

  • 1 cup mini mozzarella balls
  • ½ teaspoon salt
  • 2 tablespoons red wine
  • ¼ cup reduced-sodium fat-free chicken broth
  • ¼ teaspoon freshly ground black pepper
  • 1 cup roasted red pepper
  • 3 tomatoes
  • + 6 more ingredients
    • ¼ cup turkey pepperoni
    • or balsamic vinegar
    • ½ red onion
    • 4 cups cubed whole-grain country bread
    • ¼ cup packed fresh basil
    • 1 teaspoon fresh thyme

Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme.

View full recipe at Epicurious

Comments

Variations on Panzanella

  • Panzanella
    • 1 1/2 teaspoons finely chopped canned anchovy fillets
    • 2 cups sliced radicchio (about 4 ounces)
    • 2 orange bell peppers (about 1 pound)
    • +9 other ingredients
  • Panzanella
    • 3/4 pound day-old crusty peasant-style whole-grain bread
    • 2 large tomatoes
    • 1/2 cup red onion
    • 10 fresh basil leaves
    • +2 other ingredients
  • Panzanella
    • 2 tablespoons balsamic vinegar
    • 1/4 teaspoon freshly ground black pepper
    • 1 garlic clove, minced
    • 4 cups chopped tomato
    • +4 other ingredients
  • Panzanella
    • 1/4 cup balsamic vinegar
    • 3 garlic cloves, minced
    • 1/4 teaspoon crushed red pepper
    • 1/2 cup thinly sliced fresh basil
    • +7 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network