Panzanella

Panzanella Recipe
Photo: Antoine Bootz

Yield:

Makes 8 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jane Kirby,

June 2001
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