Bread & Tomato Salad

Bread & Tomato Salad

6 Reviews
From: EatingWell Magazine, Summer 2004

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.

Ingredients 6 servings

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  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 small clove garlic, minced
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 4 cups diced seeded tomatoes, (1½ pounds)
  • 2 cups cubed whole-wheat country bread, (5 ounces), crusts removed
  • ¼ cup thinly slivered red onion
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons capers, rinsed
  • 4 4- ½-ounce cans sardines, (see Ingredient note), optional

Preparation

  • Active

  • Ready In

  1. 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.
  • Ingredient Note: Our test kitchen is fond of Bela brand sardines from Olhão, Portugal. They are firm, lightly smoked and succulent.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 156 calories; 9 g fat(1 g sat); 3 g fiber; 18 g carbohydrates; 3 g protein; 40 mcg folate; 0 mg cholesterol; 4 g sugars; 1 g added sugars; 1,075 IU vitamin A; 20 mg vitamin C; 26 mg calcium; 1 mg iron; 252 mg sodium; 382 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1½ fat

Reviews 6

April 08, 2017
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By: Kiddienurse
I love this salad! I usually drain off the olive oil that the sardines are packed in to use for the dressing. To me it adds an extra layer of flavor. This is the perfect light, easy and fast evening meal on a hot summer day.
July 26, 2011
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By: nk.chiemelu
Great way to use sardines I'm always looking for ways to eat sardines aside from just out of the tin or on some crackers. I used ezekial bread, cut them into 9 pieces each and popped them in the oven (the bread is frozen) for 1 minute so that they were warm and a little tough. Then after combining the remaining ingredients and having it sit for a few hours, I poured it over the bread and let the bread soak up the juices. Really delicious. Make sure to use heirloom tomatoes, they have a much meatier texture and it really makes a difference!
July 27, 2010
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By: EatingWell User
Surprisingly really refreshing. I only could eat one serving, because my sardines were so rich, but so good!
June 22, 2010
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By: EatingWell User
Excellent use of sardines...Would like to see more recipies using sardines..rating 5
April 28, 2010
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By: EatingWell User
great for summer lunch
March 20, 2010
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By: EatingWell User
Love it

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