Tomato and Rye Panzanella
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 325
- Fat 26g
- Sat Fat 7g
- Cholesterol 13mg
- Sodium 627mg
- Protein 6g
- Carbohydrate 16g
- Sugar 2g
- Fiber 3g
- Iron 1mg
- Calcium 136mg
What does this mean? See
Nutrition 101
.
Quick Tip
If you use day-old or stale country bread in this recipe, there’s no need to toast it.
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