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Panzanella Lunch

Photo: Travis Rathbone
Prep time 10 mins
Yield Makes 1 serving (serving size: about 3 1/2 cups)
Panzanella is a classic Italian salad that uses stale bread and ripe tomatoes to their best advantage.

Ingredients

  • 2 ounces thick-sliced country bread, toasted
  • 1 1/2 cups coarsely chopped cucumber
  • 1/2 cup thinly sliced red onion
  • 8 ounces vine-ripened tomatoes, coarsely chopped (1 1/2 cups)
  • 1/2 ounce (1/2 TBSP) feta cheese
  • Freshly ground black pepper
  • 1 tablespoon red-wine vinegar
  • 1 1/2 teaspoons extra-virgin olive oil

Nutrition Information

  • calories 363
  • fat 12.7 g
  • satfat 3.2 g
  • monofat 5.7 g
  • polyfat 1 g
  • protein 10 g
  • carbohydrate 53 g
  • fiber 6 g
  • cholesterol 13 mg
  • iron 3 mg
  • sodium 535 mg
  • calcium 171 mg

How to Make It

  1. Cut the toasted bread into 1-inch pieces (you should have 2 cups). Transfer to a portable container.

  2. Add cucumber, red onion, tomatoes, and feta. Toss lightly. Sprinkle mixture with vinegar, oil, and pepper to taste. Toss again. Salad is best marinated, when tomato juices have run into the bread. Keep at room temperature up to 3 hours, or refrigerate up to 6 hours.