Panzanella

Ingredients for Panzanella

• 950ml cubed whole-grain country bread

• 3 tomatoes (about 900g ), chopped

• 1/2 red onion, thinly sliced

• 60ml reduced-sodium fat-free chicken broth

• 2 tablespoons red wine or balsamic vinegar

• 1/2 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 240ml mini mozzarella balls, quartered

• 150g roasted red pepper, thinly sliced

• 40g turkey pepperoni, thinly sliced

• 1/4 cup packed fresh basil

• 1 teaspoon chopped fresh thyme

How to make Panzanella

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.