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 toasted leftover bread. Bring out your best olive oil and vinegar and serve this bread salad with grilled meat or fish.
Active Time: 20 minutes |
Total Time: 25 minutes
2 pounds ripe tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped flat-leaf parsley
3 tablespoons finely slivered fresh basil
4 cups torn bit-size pieces stale crusty white bread (see Tip)
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar or sherry vinegar
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground pepper
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.
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.
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
To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don’t want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.