Panzanella

Oxmoor House
Ripe summer tomatoes greatly enhance this salad's flavor.
11 cups (serving size: 1 cup)

Ingredients

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1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups chopped tomato
1/2 cup thinly sliced red onion
6 cups French bread cubes, toasted

Preparation

Combine first 6 ingredients in a large bowl. Add tomato and onion, and toss well. Cover and marinate at room temperature up to 2 hours.

Add bread; toss gently. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 87
Fat 3.3 g
Satfat 0.5 g
Protein 2.2 g
Carbohydrate 12.7 g
Cholesterol 0 mg
Iron 0.8 mg
Sodium 108 mg
Caloriesfromfat 33 %
Fiber 1.4 g
Calcium 21 mg