Panzanella My Way – The Easy Way

403
5 from 1 vote

Panzanella My Way- The Easy Way

My take on a summer favorite dish from Tuscany that celebrates seasonal ingredients.
Servings 4 people
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Equipment

  • skillet
  • cutting board
  • chef's knife
  • bread knife
  • mixing bowl

Ingredients

  • 1 medium eggplant
  • 1 small red onion
  • 1 lb tomatoes of choice I used Campari
  • 4 oz sliced dry salame I used salamino
  • 1 jar marinated artichokes
  • 1/2 jar green olives I used Castelveterano
  • 1/2 can large black olives, halved
  • 1/2 baguette bread, cubed
  • 3 tbsp extra virgin olive oil, plus more for the final dressing
  • salt & pepper to taste
  • pepper flakes to taste
  • 1 tbsp fresh oregano or 1/2 tbsp of dry oregano
  • 8 oz mozzarella, ciliegine

Instructions

  • Gather your ingredients
    Fresh salad ingredients gathered
  • In a skillet preheat 2 tablespoons of olive oil and toss the eggplant, cut into half inch cubes. Sautee at medium heat until tender and mushy. Add salt and pepper flakes to taste, set aside to let cool
    Cubed eggplants sauteed in pan
  • Chop the onions and the tomatoes. Place in a large bowl and set aside
    Quartered and halved toms and rough chopped onion
  • Cut the bread into half inch cubes and toss in a preheated skillet with 1 tablespoon of olive oil and allow to brown and crisp. Set aside to cool
    Pan toasted pieces of fresh baguette on a plate
  • Drain the artichokes, olives and mozzarella. Halve the black olives and add to the bowl
    Salad ingredients combined in bowl before mixing
  • Once the eggplant and bread croutons have cooled toss with the rest of the ingredients and dress with a drizzle of extra virgin olive oil, salt, pepper and chopped fresh oregano (or dry oregano)
    Italian salad ingredients in bowl before mixing together
Author: Rebecca
Calories: 528kcal
Cost: $$
Course: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: Italian
Keyword: eggplant panzanella, panzanella, panzanella salad, panzanella with eggplant, regional italian food, seasonal salad, summer salad

Nutrition

Calories: 528kcal | Carbohydrates: 18g | Protein: 20g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 43mg | Sodium: 1611mg | Potassium: 699mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1588IU | Vitamin C: 29mg | Calcium: 268mg | Iron: 2mg

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