Panzanella Salad in a Bread Bowl

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 700, total fat 40 G., saturated fats 12 G., proteins 29 G., carbohydrates 58 G., fiber 5 G., cholesterol 65 mg, sodium 1760 mg, sugar 0 G.

A summer Italian panzanella salad made with toasted bread cubes, tomatoes, and deli meats in a vinaigrette dressing, served in a unique ciabatta bread bowl. All the delicacies—salami, prosciutto, soppressata—and provolone cheese are cut into strips, infusing the vegetables with tons of irresistible flavor and aroma. This dish is quite filling, so serve it immediately after assembling, before the bowl becomes too soggy from the dressing and vegetable juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large loaf of ciabatta (0.5 - 0.7 kg.)
1 romaine lettuce heart, chopped
450 g tomatoes, chopped
Half a cucumber, sliced
0.5 cup chopped roasted sweet peppers
55 g thin slices of salami, cut into strips
55 g thin slices of prosciutto, cut into strips
55 g thin slices of sopressata, cut into strips
100 g thin slices of provolone cheese, cut into strips
6 tbsp. unrefined olive oil
6 tablespoons red wine vinegar
0.5 tsp dried oregano

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: romaine lettuce, leaf lettuce, tomatoes, cucumbers, sweet pepper, salami, prosciutto, sopressata, provolone cheese, oregano

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Scoop out the crumb from a ciabatta loaf to form a rectangular bread bowl. Cut the crumb into 2-cm (1/8-inch) cubes; evenly distribute 2 cups of bread cubes on a rimmed baking sheet (reserve the rest for another use). Toast the bread in the oven until golden brown, 5-6 minutes. Let cool.
In a large bowl, combine the romaine lettuce, tomatoes, cucumber, roasted bell peppers, salami, prosciutto, soppressata, cheese, and toasted bread cubes. In a small bowl, whisk together the olive oil, vinegar, 2 tablespoons water, oregano, 1/2 teaspoon salt, and a few grinds of black pepper. Drizzle the dressing over the salad and transfer to a bread bowl.

Categories:

recipe / Summer dishes / Comfort food / Calorie content of prepared meals / Salads / Leafy salads / Salads with bread / Food Network - recipes / Italian cuisine