Tomato and Rye Panzanella

Tomato and Rye Panzanella
Paul Sirisalee
The toasted bread soaks in all the flavors of the juicy tomatoes, olive oil, and red wine vinegar.

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Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

1/4
pound
rye bread, cut into 1/2-inch cubes
1/4
cup
plus 2 tablespoons olive oil
1
tablespoon
red wine vinegar
kosher salt and black pepper
1/2
pound
tomatoes, cut up
1/2
cup
torn fresh basil leaves
1/2
cup
Havarti, cut up

Directions

  1. Heat oven to 350° F. On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil and toast, tossing once, until crisp, 10 to 12 minutes; let cool.
  2. In a large bowl, whisk together the remaining ¼ cup oil, the vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes, bread, basil, and Havarti and toss to combine.

 

Charlyne Mattox
August 2012

Nutritional Information

  • Per Serving
  • Calories 325
  • Fat 26 g
  • Sat Fat 7 g
  • Cholesterol 13 mg
  • Sodium 627 mg
  • Protein 6 g
  • Carbohydrate 16 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 136 mg
What does this mean? See Nutrition 101.

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