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Photo: Antoine Bootz Photo by: Photo: Antoine Bootz

Panzanella

Real Simple JUNE 2001

  • 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

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.

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
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Panzanella recipe

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