Whole Wheat Mediterranean Panzanella

Whole Wheat Mediterranean Panzanella Recipe
Oxmoor House
Like many Italian dishes, panzanella (pahn-zah-NEHL-lah) was probably first made out of necessity—combining stale bread with readily available fresh garden vegetables. This classic bread salad, full of juicy tomatoes, is like summer on a plate. For added color, we chose to use a combination of yellow and red heirloom tomatoes. If you prefer a drier panzanella, toast the bread before tossing it with the tomato mixture.

Yield:

4 servings (serving size: about 2 2/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 362
Caloriesfromfat 0.0 %
Fat 20.4 g
Satfat 5.7 g
Monofat 9.2 g
Polyfat 4.2 g
Protein 13.7 g
Carbohydrate 36.7 g
Fiber 8.7 g
Cholesterol 25 mg
Iron 3.1 mg
Sodium 898 mg
Calcium 241 mg

Ingredients

1 tablespoon vegetable oil
3 tablespoons white balsamic vinegar
1/8 teaspoon salt
1/4 teaspoon black pepper
6 1/2 cups chopped tomato (3 very large)
1 1/2 cups cubed English cucumber
1/2 cup pitted kalamata olives
1/2 cup fresh basil leaves, torn
6 ounces whole wheat country-style bread, torn into bite-size pieces (4 cups)
1 (4-ounce) package crumbled feta cheese

Preparation

1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Stir in tomato and next 3 ingredients. Add bread and cheese; toss gently. Serve immediately.

Serve with: Prosciutto-Wrapped Melon Slices