Recipe courtesy of Rachael Ray
Episode: Better Yet
Save Recipe Print
Puttanesca-Style Panzanella
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Salad:
Dressing:

Directions

For the salad: Combine the tomatoes, parsley, onions and bell peppers.

For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.

Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.

Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Paillards With Herb-Tomato Salad

Recipe courtesy of Food Network Kitchen

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella

Recipe courtesy of Rachael Ray

Grilled Panzanella

Recipe courtesy of Ina Garten

Charred Corn Panzanella

Recipe courtesy of Food Network Kitchen

Panzanella

Recipe courtesy of Ree Drummond

Panzanella

Recipe courtesy of Ina Garten

Panzanella

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.