Panzanella

panzanella
Photo by Antoine Bootz
Panzanella 4.2 30 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 272 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 4 mg
    • Sodium 497 mg
    • Protein 7 mg
    • Carbohydrate 25 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 120 mg

Dry the bread in a 350° F oven on a cookie sheet for 15 minutes or until lightly browned, stirring occasionally.In a large bowl, whisk together the olive oil, vinegar, lemon juice, parsley, and salt. Fold in the bread, tomatoes, onion, olives, and basil. Toss with the Parmesan. 

Ingredients

  1. Check 5 cups 1-inch whole wheat bread cubes
  2. Check 1/2 cup extra-virgin olive oil
  3. Check 1/4 cup red wine vinegar
  4. Check 1/4 cup lemon juice
  5. Check 1/4 cup minced parsley
  6. Check 1/2 teaspoon salt
  7. Check 6 large ripe tomatoes cut into wedges
  8. Check 1 large red onion, cut into 1/2-inch dice
  9. Check 1/2 cup oil-cured olives, pitted and coarsely chopped
  10. Check 1/2 cup fresh basil leaves
  11. Check 1/2 cup shaved Parmesan

Directions

  1. Dry the bread in a 350° F oven on a cookie sheet for 15 minutes or until lightly browned, stirring occasionally.
  2. In a large bowl, whisk together the olive oil, vinegar, lemon juice, parsley, and salt. Fold in the bread, tomatoes, onion, olives, and basil. Toss with the Parmesan.