Turkey Panzanella Recipe

Make the most of your leftover turkey and add it to this Italian-inspired summer salad.

The ingredient of Turkey Panzanella Recipe

• 7 vine ripened tomatoes
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove crushed
• 1 yellow capsicum thinly sliced
• 1 lebanese cucumber peeled into ribbons
• 1 2 red onion thinly sliced into rings
• 250g sourdough bread cut into 4cm pieces
• 1 2 cup fresh basil leaves torn plus extra leaves to serve
• 300g sliced leftover cooked turkey breast skin removed see notes

The Instruction of turkey panzanella recipe

• cut three tomatoes in half horizontally coarsely grate the cut side of each tomato half into a large bowl discard skins add oil vinegar and garlic stir to combine season well with salt and pepper thickly slice remaining tomatoes
• add sliced tomato capsicum cucumber onion bread and basil to grated tomato toss gently to combine stand for 10 minutes to allow bread to absorb the dressing arrange tomato mixture and turkey on a serving platter sprinkle with extra basil leaves serve

Nutritions of Turkey Panzanella Recipe

fatContent: 416 577 calories
saturatedFatContent: 13 8 grams fat
carbohydrateContent: 2 4 grams saturated fat
sugarContent: 36 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 31 9 grams protein
sodiumContent: 574 milligrams cholesterol

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