Panzanella is a popular Tuscan summer salad made with bread soaked in a dressing. This version uses whole-grain bread, baby spinach and a reduced-calorie balsamic dressing for a healthier twist. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Place bread slices on a baking sheet. Broil 2 to 3 inches from the heat for about 3 minutes or until lightly toasted, turning once to toast both sides. Cool on a wire rack. Lightly rub bread slices with cut sides of garlic clove. Cut bread into cubes.

  • In a large glass salad bowl combine spinach and basil. Top with red onion, the bread cubes, and grapes. Drizzle with salad dressing and toss to coat. Serve immediately.


To make ahead: Prepare bread cubes; set aside. In salad bowl layer spinach, red onion, and grapes. Cover and chill salad for up to 4 hours. Top with basil and bread cubes and drizzle with vinaigrette; toss to coat. Serve immediately.

Nutrition Facts

99 calories; 2 g total fat; 237 mg sodium. 17 g carbohydrates; 3 g fiber; 7 g sugar; 4 g protein;