Panzanella Salad with Bacon, Tomato, and Basil

Cooking Light
Make the tomato mixture a day ahead; toss with bread and lettuce just before serving.
6 servings (serving size: about 1 3/4 cups)


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3 tablespoons balsamic vinegar
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
4 cups coarsely chopped tomato (about 1 1/3 pounds)
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
6 bacon slices, cooked and crumbled
1 (8-ounce) loaf day-old French bread, cut into 1-inch cubes
Cooking spray
2 cups torn romaine lettuce


Preheat oven to 350°.

Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.

Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread and lettuce to tomato mixture; toss gently to combine. Serve immediately.

Created date

May 2006

Nutritional Information

Calories 190
Caloriesfromfat 29 %
Fat 6.2 g
Satfat 1.6 g
Monofat 3.1 g
Polyfat 1 g
Protein 6.8 g
Carbohydrate 27.7 g
Fiber 3.1 g
Cholesterol 5 mg
Iron 2 mg
Sodium 541 mg
Calcium 50 mg