Panzanella with sourdough bread, egg, and kale

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 360, total fat 24 G., saturated fats 4 G., proteins 9 G., carbohydrates 30 G., fiber 3 G., cholesterol 63 mg, sodium 535 mg, sugar 6 G.

This Italian panzanella bread salad with juicy tomatoes, baby kale, crisp celery, egg, green onions, and capers is dressed with a vinaigrette of red wine vinegar and mustard. It's best to use stale bread (or, if you're not sure, you can dry it out in the oven) so it doesn't get soggy from the dressing and delicious vegetable juices, but rather just soaks up the flavor.

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:

8 cups stale or toasted sourdough bread, cut into 2.5cm cubes (about 350g)
900 g ripe tomatoes, cut into 2.5 cm pieces (about 4 cups)
2 cups small kale
1 cup thinly sliced celery stalk
1 cup chopped hard-boiled egg
0.5 cup chopped green onions
1/4 cup capers
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
3/4 cup olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sourdough bread, tomatoes, kale, celery, green onions, eggs, Dijon mustard, wine vinegar

Cooking the dish according to the recipe:

Place the bread cubes in a large bowl, add the tomatoes, cabbage, celery, egg, green onions and capers and toss to combine.
In a medium bowl, combine vinegar and Dijon mustard. Stir in olive oil.