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This article was first published 10 years ago

Quick fix recipe: How to make Italian Panzanella salad

Last updated on: May 07, 2014 20:24 IST

Image: Italian Panzanella Salad
Photographs: Courtesy Rama Muralidharan Rama Muralidharan

Don't feel like indulging in a heavy meal? Try this tasty salad preparation.

The word salad usually reminds us of a bland diet food, meant only for the overly health conscious.

The Italian Panzanella Salad is not only lip smacking but also makes for a complete meal.

It contains all the major food groups -- carbohydrates from bread, vegetables, protein from tofu/paneer or boiled chickpeas or kidney beans.

It is the best option for those who want to enjoy a light dinner.

Here's the recipe:

Preparation time: 10 to 15 minutes

Serves: Two


  • 2 cups of mixed vegetables (tomato, cucumber, green capsicum, onions, green or black olives) chopped;
  • 1/2 cup tofu or paneer cubes and/or 1/2 cup boiled chickpeas or boiled kidney beans
  • 4 slices of lightly toasted (dry) wheat bread cut into small cubes

For the dressing

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/2 tsp black pepper powder
  • 1 tbsp finely chopped mint leaves


  • In a big bowl add all the vegetables, tofu/ paneer/ boiled beans.
  • Add the bread pieces.
  • In a small bowl, add olive oil, lemon juice, salt, sugar and black pepper. Whisk it well with a fork until it becomes thick and viscous.
  • Add this dressing to the salad mixture and toss them lightly.
  • Garnish with mint leaves and serve.

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How to make Pachai Mochai Vadai

How to make Kaara Kuzhi Paniyaaram

How to make Beetroot Rice

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