Panzanella Salad with Bacon, Tomato, and Basil

Make the tomato mixture a day ahead; toss with bread and lettuce just before serving.

Yield: 6 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 29%
  • Fat: 6.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1g
  • Protein: 6.8g
  • Carbohydrate: 27.7g
  • Fiber: 3.1g
  • Cholesterol: 5mg
  • Iron: 2mg
  • Sodium: 541mg
  • Calcium: 50mg

Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 4 cups coarsely chopped tomato (about 1 1/3 pounds)
  • 1/2 cup vertically sliced red onion
  • 1/4 cup chopped fresh basil
  • 6 bacon slices, cooked and crumbled
  • 1 (8-ounce) loaf day-old French bread, cut into 1-inch cubes
  • Cooking spray
  • 2 cups torn romaine lettuce

Preparation

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a bowl; stir with a whisk. Add tomato, onion, basil, and bacon; toss well. Set aside.
  3. Arrange bread cubes in a single layer on a baking sheet; lightly coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted; cool. Add bread and lettuce to tomato mixture; toss gently to combine. Serve immediately.
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