Panzanella Salad

recipe
"This salad takes advantage of juicy summer tomatoes. The cucumber and olives add extra flavor and texture. I like to mash the minced garlic and salt together with a knife so they distribute evenly throughout the salad." —Nicolette Manescalchi, Minneapolis, Minn.

Yield:

3 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 172
Fat 6.4 g
Satfat 0.9 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 4.8 g
Carbohydrate 24.8 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 433 mg
Calcium 42 mg

Ingredients

3 ounces sourdough bread, cut into 1-inch cubes (2 [1 1/2-ounce] slices)
1/4 cup white wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 garlic clove, minced
1/3 cup thinly sliced red onion
2 tablespoons coarsely chopped pitted kalamata olives (about 8)
2 tablespoons thinly sliced fresh basil
1 tomato, cut into 1-inch pieces
1/2 English cucumber, halved and thinly sliced (about 1 cup)

Preparation

1. Preheat oven to 350°.

2. Place bread cubes in a jelly-roll pan; bake at 350° for 10 minutes or until crisp, stirring once. Cool completely.

3. Combine vinegar and next 4 ingredients (through garlic) in a large bowl. Add bread cubes, onion, and remaining ingredients, tossing gently to coat. Serve immediately.