Tomato and Broccoli Panzanella

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“A hearty, rustic salad from the Tuscan region of Italy. I got this from a Pillsbury cookbook a few years back.”
READY IN:
25mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small nonmetal bowl, combine all dressing ingredients; mix well.
  2. Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
  3. Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
  4. Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
  5. Add broccoli; cook for 2-3 minutes until crisp tender.
  6. Drain, rinse with cold water to cool; drain well.
  7. Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
  8. Pour dressing over salad, toss gently to coat.

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