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.

Yield: 3 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 6.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.8g
  • Carbohydrate: 24.8g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 433mg
  • Calcium: 42mg

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. 1. Preheat oven to 350°.
  2. 2. Place bread cubes in a jelly-roll pan; bake at 350° for 10 minutes or until crisp, stirring once. Cool completely.
  3. 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.
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