Panzanella with Crab

Whole wheat bread adds a nice texture, but regular French bread will work, too. Serve this salad as soon as you toss in the bread, so it doesn't get soggy.

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

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 27%
  • Fat: 7.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 21.5g
  • Carbohydrate: 23.2g
  • Fiber: 2.6g
  • Cholesterol: 76mg
  • Iron: 2.3mg
  • Sodium: 634mg
  • Calcium: 123mg


  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons extravirgin olive oil
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 2 1/2 cups chopped tomato
  • 1/2 cup vertically sliced red onion
  • 4 1/2 ounces whole wheat French bread, torn into 1-inch pieces (about 4 cups)
  • 2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained and shell pieces removed


  1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add tomato, onion, bread, and crab; toss gently to coat. Serve immediately.
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