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Recipe by
Maremma-style panzanella is a delicious summer appetizer originating from the Tuscan Maremma. It is a fresh and colorful salad of sliced stale bread, chopped ripe San Marzano tomatoes, torn basil, olive oil, wine vinegar, salt, pepper and celery or black olives. This dish is perfect for hot days when you want something light and tasty.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Soak 500 g of sliced stale bread in cold water, squeeze it and crumble it into a salad bowl
Step 2 of 4: Season with 3 very ripe San Marzano tomatoes finely chopped, 1 tablespoon of torn basil, oil, vinegar, salt and pepper
Step 3 of 4: Mix everything well and put the panzanella in the refrigerator for one or two hours
Step 4 of 4: Serve with black olives or celery hearts
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving415 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,418 kJ339 kcal | 342 kJ82 kcal |
| Fat | 0.87 g | 0.21 g |
| of which saturated fatty acids | 0.08 g | 0.02 g |
| Carbohydrates | 73.45 g | 17.72 g |
| of which sugars | 11.19 g | 2.7 g |
| Fibre | 6.63 g | 1.6 g |
| Protein | 11.23 g | 2.71 g |
| Salt | 0.62 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
