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.
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
How to Make It
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
Cooking Light Fresh Food Fast Weeknight Meals
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Not bad...I had a very ripe tomato to use and some old bread slices in the freezer, so this made a good side to a CL Lentil Burger, sans the bun. I made just a single serving with approximate proportions, threw in some roasted red pepper, and just a trace amount of dressing was needed. I didn't bother with the basil or olives and it was still good. I think having good heirloom tomatoes on-hand is key. This would pair well with Italian, Greek, or even Middle Eastern dishes so I will keep this recipe in mind.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!