Panzanella
Serves 8|
Hands-On Time:
25m
|
Total Time:
25m
Ingredients
- 5 cups 1-inch whole wheat bread cubes
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1/4 cup minced parsley
- 1/2 teaspoon salt
- 6 large ripe tomatoes cut into wedges
- 1 large red onion, cut into 1/2-inch dice
- 1/2 cup oil-cured olives, pitted and coarsely chopped
- 1/2 cup fresh basil leaves
- 1/2 cup shaved Parmesan
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 272
- Calcium 120mg
- Carbohydrate 25g
- Cholesterol 4mg
- Fat 18g
- Fiber 5g
- Iron 2mg
- Protein 7mg
- Sat Fat 3g
- Sodium 497mg
What does this mean? See Nutrition 101.
Quick Tip
Use a vegetable peeler to create fancy curls of cheese. It's an elegant presentation, and the flavor is more intense than
that of shredded cheese.
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