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Panzanella Salad

Yield 3 servings (serving size: 2 cups)
"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.

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)

Nutrition 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

How to Make It

  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.