Tomato and Rye Panzanella

tomato-rye-panzanella
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 325 calories
    • 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
  • August 2012

Ingredients

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