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Whole Wheat Mediterranean Panzanella

Oxmoor House
Prep time 10 mins
Yield 4 servings (serving size: about 2 2/3 cups)
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.

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

Nutrition 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

How to Make It

  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.

  2. Serve with: Prosciutto-Wrapped Melon Slices

Cooking Light Fresh Food Fast Weeknight Meals