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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 29%
  • Fat: 8.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 9.8g
  • Carbohydrate: 39.9g
  • Fiber: 8.2g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 708mg
  • Calcium: 83mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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