Panzanella #RecipeForDisaster

This recipe comes from Epicurious.com

In honor of #RecipeForDisaster,  here’s a classic dish and a great use for your old bread!



Turn day-old bread into a masterpiece. This salad delivers all the vitamin C you need daily.

YIELD Makes 4 servings


  • 4 cups cubed whole-grain country bread
  • tomatoes (about 2 pounds), chopped
  • 1/2 red onion, thinly sliced
  • 1/4 cup reduced-sodium fat-free chicken broth
  • 2 tablespoons red wine or balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup mini mozzarella balls, quartered
  • 1 cup roasted red pepper, thinly sliced
  • 1/4 cup turkey pepperoni, thinly sliced
  • 1/4 cup packed fresh basil
  • 1 teaspoon chopped fresh thyme

Cooking Directions

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

Per serving: 330 calories, 10.8 g fat, 4.3 g saturated, 39.4 g carbohydrates, 10 g fiber, 27 g protein
Nutritional analysis provided by Self