Tuscan Panzanella

This classic bread salad, full of juicy tomatoes, is summer on a plate. It's best when the toasted bread is still crisp, so serve immediately after tossing. To core tomatoes easily, cut each one into quarters, then slice the core out of each quarter.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Caloriesfromfat 29 %
Fat 8.1 g
Satfat 1 g
Monofat 4.9 g
Polyfat 1.1 g
Protein 9.8 g
Carbohydrate 39.9 g
Fiber 8.2 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 708 mg
Calcium 83 mg


4 (1-ounce) slices Italian bread
Cooking spray
1 cup torn fresh basil leaves
1/2 cup thinly sliced red onion
1/3 cup pitted kalamata olives, halved
2 pounds ripe tomatoes, cored and cut into 1-inch pieces
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
3 tablespoons red wine vinegar
1 tablespoon water
1 tablespoon extra-virgin olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt


Preheat oven to 350°.

Trim crusts from bread slices; discard crusts. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet; coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted.

Combine basil and next 4 ingredients (basil through beans) in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over tomato mixture; toss to coat. Add bread; toss well. Serve immediately.

Lia Mack Huber,

Cooking Light

June 2002
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