Panzanella

Photo: Antoine Bootz

Yield: Makes 8 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 120mg
  • Calories: 272
  • Calories from fat: 1%
  • Carbohydrate: 25g
  • Cholesterol: 4mg
  • Fat: 18g
  • Fiber: 5g
  • Iron: 2mg
  • Protein: 7mg
  • Saturated fat: 3g
  • Sodium: 497mg

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

  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.
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