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Tomato and Rye Panzanella

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.