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Panzanella

Photo: Antoine Bootz
Yield Makes 8 servings

Ingredients

  • 5 cups 1-inch whole wheat bread cubes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1/4 cup minced parsley
  • 1/2 teaspoon salt
  • 6 large ripe tomatoes cut into wedges
  • 1 large red onion, cut into 1/2-inch dice
  • 1/2 cup oil-cured olives, pitted and coarsely chopped
  • 1/2 cup fresh basil leaves
  • 1/2 cup shaved Parmesan

Nutrition Information

  • calcium 120 mg
  • calories 272
  • caloriesfromfat 1 %
  • carbohydrate 25 g
  • cholesterol 4 mg
  • fat 18 g
  • fiber 5 g
  • iron 2 mg
  • protein 7 mg
  • satfat 3 g
  • sodium 497 mg

How to Make It

  1. Dry the bread in a 350° F oven on a cookie sheet for 15 minutes or until lightly browned, stirring occasionally. In a large bowl, whisk together the olive oil, vinegar, lemon juice, parsley, and salt. Fold in the bread, tomatoes, onion, olives, and basil. Toss with the Parmesan. Serve.