Panzanella
- Vegetarian
- Low in lactose
Derived from ingredients – check the package label.
Less suited for lunch, for dinner, as a snack.
Home-style recipe for 4 servings.
4 servingsFinal yield 1,400 g
Ingredients
- 350 gBread, French or Vienna
- 650 gTomatoes, red, ripe, raw, year round average
- 250 gCucumber, with peel, raw
- 120 gOnions, raw
- 20 gBasil, fresh
- 45 gVinegar, red wine
- 60 gOil, olive, salad or cooking
Method
- Tear 350 g bread into 3 cm pieces and dry for 12 minutes at 180 °C until crisp at the edges.
- Cut 650 g tomatoes, 250 g cucumber and 120 g onion; tear 20 g basil.
- Whisk 45 g vinegar and 60 g oil for 1 minute, then toss with the vegetables.
- Add bread, toss and leave to soak for exactly 15 minutes. Serve as a standalone cold salad.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,698.1 kcal
- Protein
- 46.9 g
- Fat
- 70.3 g
- Total carbohydrate (by difference)
- 227.8 g
- Total dietary fibre (USDA)
- 19.1 g
- Saturated fatty acids
- 10.5 g
- Sodium
- 2,154.9 mg
- Salt (sodium × 2.5)
- 5.4 g
Per serving
- Protein11.7 g11%
- Fat17.6 g36%
- Total carbohydrate (by difference)56.9 g53%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 424.5 kcal
- Protein
- 11.7 g
- Fat
- 17.6 g
- Total carbohydrate (by difference)
- 56.9 g
- Total dietary fibre (USDA)
- 4.8 g
- Saturated fatty acids
- 2.6 g
- Sodium
- 538.7 mg
- Salt (sodium × 2.5)
- 1.3 g
Per 100 g of finished food
- Energy
- 121.3 kcal
- Protein
- 3.4 g
- Fat
- 5 g
- Total carbohydrate (by difference)
- 16.3 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 0.75 g
- Sodium
- 153.9 mg
- Salt (sodium × 2.5)
- 0.38 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Sulphites
May contain: Egg, Soy, Milk, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal