Spicy Panzanella

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Spicy Panzanella

Panzanella is an inexpensive bowl that turns hard bread that is difficult to consume into a tasty sponge, which even picky children enjoy. You can prepare this with a spicy vinaigrette for that extra kick!

Serves: 4


2 Large tomatoes, finely chopped

1 English cucumber (optional)

Salt and pepper to taste

4–5 Slices Day-old bread

2 Tbsp. Olive oil plus a few drops for the pan

1 Medium jalapeño, finely chopped

Salt and pepper to taste

1 Lime Juice of one lime

Optional additions

Fresh chopped herbs

Peaches, nectarines or chopped plums

Finely chopped red onion

Chopped zucchini or summer squash

Pitted olives



  1. Keep aside 2 tablespoons of finely chopped tomatoes for dressing.
  2. Put the rest of the tomatoes and all the cucumbers into a large bowl. Sprinkle with salt and pepper, stir and set aside.
  3. In a saucepan over medium heat, add a few drops of olive oil. Add the jalapeño and sauté until it sizzles. Add the rest of the chopped tomato and a tablespoon of water. Cook the tomato for around 2 minutes. Sprinkle with salt and pepper. As soon as the water evaporates, cut it very finely and mix it with the lime juice and 2 tablespoons of olive oil. Stir well, add salt and pepper accordingly.
  4. Cut the bread into small pieces, then toast in a pan or skillet over medium heat, stirring occasionally until the bread chunks are toasted on all sides.
  5. Combine the bread, dressing and vegetables. Add more salt and pepper as desired.



Calories: 181

Fat: 8.1 g

Carbohydrates: 24.9 g

Fiber: 3.6 g

Protein: 5.0 g

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-Erika Simons