Panzanella

recipe
Prep: 20 minutes; other: 10 minutes

Juicy 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.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

Kelley Wilton,

Oxmoor House Healthy Eating Collection

June 2006
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