Whole Wheat Mediterranean Panzanella

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

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 0.0%
  • Fat: 20.4g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 4.2g
  • Protein: 13.7g
  • Carbohydrate: 36.7g
  • Fiber: 8.7g
  • Cholesterol: 25mg
  • Iron: 3.1mg
  • Sodium: 898mg
  • Calcium: 241mg


  • 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


  1. 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
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