Italian Panzanella Salad

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2 tbsp. (30 ml.) olive oil

8 cups (2 l.) Italian bread cubes (about 3/4 of a 1-lb./450 g. loaf, cut into 3/4-in./2-cm cubes)

2 garlic cloves, pressed

salad and dressing

8 cups (2 l.) torn romaine lettuce

1 cup (250 ml.) mushrooms, sliced

1 jar (7 oz./200 g.) sweet roasted red peppers, drained, patted dry and diced

8 oz. (250 g.) diced salami or ham

1/2 cup (125 ml.) pitted ripe olives, chopped

1/2 cup (125 ml.) sliced red onion

1 medium zucchini, sliced (about 1 cup/250 ml.)

1 cup (250 ml.) Italian vinaigrette

1 oz. (30 g.) grated fresh parmesan cheese (1/4 cup/50 ml.)


1. Preheat oven to 450°F (230°C). For bread, toss bread cubes with oil and garlic. Place bread mixture evenly onto Large Bar Pan.

2. Bake 12-15 minutes or until golden brown. Cool completely. In Collapsible Serving Bowl - (8 Quart), combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini and bread cubes; pour dressing over salad and toss. Top with cheese.Calories 430, Total Fat 31 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 30 g, Protein 14 g, Sodium 1200 mg, Fiber 3 g.

Bon Appetit!

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