ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tuscan Bread and Tomato Salad (Panzanella)

Thayer Allyson Gowdy
Total time 40 mins
Yield Makes 4 servings
Prep and Cook Time: 40 minutes. Notes: Serve with a selection of fruits and cheeses.

Ingredients

  • 7 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, peeled and coarsely chopped
  • 1 12-inch length of baguette
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons kosher or sea salt
  • 1/4 teaspoon coarsely ground black pepper
  • 8 very ripe assorted tomatoes (3 lb.), large ones chopped
  • 1/2 cup basil leaves, torn into pieces or cut into ribbons

Nutrition Information

  • calories 420
  • caloriesfromfat 69 %
  • protein 5.6 g
  • fat 32 g
  • satfat 7.4 g
  • carbohydrate 32 g
  • fiber 5.4 g
  • sodium 1260 mg
  • cholesterol 16 mg

How to Make It

  1. Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.

  2. Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.

  3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.

  4. Note: Nutritional analysis is per serving.