Bread & Tomato Salad
When it's too hot to cook, just step outside and gather tomatoes and basil from your garden, cut up some day-old country bread and make this flavorful, easy salad, our take on the classic Italian bread salad known as panzanella. Source: EatingWell Magazine, Summer 2004
Ingredients
Directions
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Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil and capers. Toss to combine. Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.
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Tips
Ingredient Note: Our test kitchen is fond of Bela brand sardines from Olhão, Portugal. They are firm, lightly smoked and succulent.
Nutrition Facts
Serving Size: 1 cup
Per Serving:
156 calories; 8.6 g total fat; 1.2 g saturated fat; 252 mg sodium. 382 mg potassium; 18.2 g carbohydrates; 3.1 g fiber; 4 g sugar; 3.3 g protein; 1075 IU vitamin a iu; 20 mg vitamin c; 40 mcg folate; 26 mg calcium; 1 mg iron; 35 mg magnesium; 1 g added sugar;
Exchanges:
1 starch, 1 vegetable, 1 1/2 fat
