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Tomato and Rye Panzanella

Tomato and Rye Panzanella
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2012

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

Basil Beer Bread
If you use day-old or stale country bread in this recipe, there’s no need to toast it.

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