Panzanella Salad

"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.


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


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)


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.

Nicolette Manescalchi, Minneapolis, Minnesota,

Cooking Light

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note