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20 minute dinner recipes

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From EatingWell:  September/October 2013

In this healthy panzanella recipe, a classic Italian bread salad recipe, juicy tomatoes full of bright acidity are delicious when combined with the sweetness of basil and leftover bread. Bring out your best olive oil and vinegar and serve this bread salad with grilled meat or fish.

6 servings | Active Time: 20 minutes | Total Time: 25 minutes



  1. Cut larger tomatoes into wedges or chunks; cut any cherry tomatoes into halves or quarters. Combine in a large bowl with onion, parsley and basil. Add bread.
  2. Whisk oil, vinegar, salt and pepper in a small bowl. Pour it over the salad and gently toss to coat the bread well. Let stand for about 5 minutes before serving.


192 Calories; 11 g Fat; 2 g Sat; 7 g Mono; 0 mg Cholesterol; 21 g Carbohydrates; 4 g Protein; 3 g Fiber; 248 mg Sodium; 418 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 2 fat

Tips & Notes