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Panzanella

Yield 10 servings (serving size: 1 cup)
Prep: 20 minutes; other: 10 minutesJuicy vine-ripened summer tomatoes are a must for this salad. The ciabatta bread should be slightly stale, so look for "day-old" sales at your local bakery.

Ingredients

  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 4 cups chopped tomato (about 3 large)
  • 1 cup chopped cucumber (about 1 small)
  • 3/4 cup (3 ounces) diced part-skim mozzarella cheese
  • 1/2 cup thinly sliced fresh basil
  • 3 tablespoons chopped pitted kalamata olives (about 12)
  • 1 (8-ounce) loaf day-old ciabatta bread, cut into 1/2-inch cubes

Nutrition Information

  • calories 153
  • fat 7.6 g
  • satfat 1.9 g
  • protein 5.1 g
  • carbohydrate 17.4 g
  • fiber 1.5 g
  • cholesterol 5 mg
  • iron 1.2 mg
  • sodium 305 mg
  • calcium 79 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; stir well with a whisk.

  2. Combine tomato and next 5 ingredients in a large bowl. Pour dressing over salad; toss gently. Let stand at least 10 minutes or until dressing soaks into bread.

  3. Panzanella (pahn-zah-NEHL-lah) is a Tuscan tomato-and-bread salad.

Oxmoor House Healthy Eating Collection