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Panzanella Salad with Beans, Celery, and Tomatoes

An original salad from Italian cooks, straight from Tuscany!

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Panzanella bean and celery tomato salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 3 g
Fats 25 % 5 g
Carbohydrates 60 % 12 g
104 kcal
GI: 67 / 0 / 33
  • There are countless salad recipes—it's a dish with no limits to creativity. Here's one example: a recipe for a Tuscan salad called panzanella. To make it, take a small saucepan of water and add the vinegar and a little salt and pepper. Bring it to a boil, take it off the stove, and set it aside for now. Now take the bread and cut each slice in half. You can use either white or dark bread, whatever you prefer. Lay the bread on a baking sheet and bake it in the oven for about 10 minutes. Once it's golden, take it out and let it cool. Now for the sauce: put the tomatoes in a blender and add a tablespoon of olive oil. Extra-virgin (first cold-pressed) oil is ideal, but don't worry if you don't have it—any kind will do. Add salt and pepper to the mix and blend until smooth. Now take another pot of cold water, salt it, and set it on the heat. When the water boils, add the beans and cook for one minute. Quickly lift the pods out with a slotted spoon and, ideally, plunge them straight into ice so they don't keep cooking. Then dry them and trim them. Add the rest of the oil to a skillet and sauté the zucchini, fennel, and celery for 4–5 minutes. Then add the beans and peas and cook for another minute—by now the vegetables should be tender enough. Season with salt and pepper. Lay the bread out on a large platter or wide plate and spoon the water-and-vinegar dressing you made at the start over each piece. Once the bread has soaked it up, pile the vegetable mixture on top and finish with a scattering of fresh herbs. And that's it—the panzanella salad is ready to serve.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Dried green peas, unboiled whole - 340  kcal/100g
  • Crushed raw peas without seed coating - 348  kcal/100g
  • Crushed boiled peas - 115  kcal/100g
  • Turkish peas, dried, uncooked - 360  kcal/100g
  • Dried, uncooked cow peas - 343  kcal/100g
  • Dried boiled cow peas - 76  kcal/100g
  • Dried peas - 322  kcal/100g
  • Peas - 298  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Dill greens - 38  kcal/100g
  • Fennel - 49  kcal/100g
  • Bread 'darnitsky' - 206  kcal/100g
  • Premium wheat flour bread - 254  kcal/100g
  • Wheat flour bread of the 1st grade - 226  kcal/100g
  • Wheat flour bread of 2 grades - 220  kcal/100g
  • Wheat bread made from coarse flour - 250  kcal/100g
  • Rye bread from floured flour - 189  kcal/100g
  • Rye bread from wallpaper flour - 181  kcal/100g
  • Protein bran bread - 182  kcal/100g
  • Wheat protein bread - 242  kcal/100g
  • Grain bread - 231  kcal/100g
  • Bread 'doctor' - 232  kcal/100g
  • Bread 'Orlovsky' - 211  kcal/100g
  • Ukrainian bread - 213  kcal/100g
  • Simple loaf - 248  kcal/100g
  • Loaf of premium flour - 265  kcal/100g
  • City rolls made of grade I flour - 254  kcal/100g
  • City bun - 261  kcal/100g
  • Butter roll - 252  kcal/100g
  • Simple steering wheels - 336  kcal/100g
  • Bread - 254  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • String beans - 24  kcal/100g
  • Sea salt - 0  kcal/100g

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