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Panzanella Salad with Parsley

Yield 4 servings (serving size: 1 cup)
Panzanella (pahn-zah-NEHL-uh) is an Italian bread salad. This version is based on the traditional combination of tomatoes, olive oil, vinegar, and seasonings. Fresh ingredients are key in making this recipe work.

Ingredients

  • 2 1/2 cups (1/2-inch) cubed French bread (3 1-ounce slices)
  • 2 cups (1/2-inch) cubed tomatoes
  • 1/4 cup sliced shallots
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/2 cup chopped fresh parsley

Nutrition Information

  • calories 71
  • caloriesfromfat 28 %
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 2.1 g
  • carbohydrate 11.6 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 193 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 325°.

  2. Place bread on a jelly-roll pan. Bake at 325° for 10 minutes or until lightly browned.

  3. Combine tomatoes, shallots, oil, vinegar, and salt in a large bowl. Cover and let stand at room temperature 2 hours. Stir in bread cubes and parsley. Serve immediately.