My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts
Garden Bounty Panzanella Salad
Garden Bounty Panzanella Salad
Prep Time
15 min
Cook Time
20 min
Yield
16 servings
Ingredients
- 1/4 cup olive oil
- 12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
- 4 large tomatoes, coarsely chopped
- 1 English cucumber, coarsely chopped
- 1 medium green pepper, cut into 1-inch pieces
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 1 small red onion, halved and thinly sliced
- 1/2 cup coarsely chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground pepper
- 1/2 cup Italian salad dressing
Directions
- In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes.
- Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.
Nutrition Facts
1 cup: 131 calories, 6g fat (1g saturated fat), 1mg cholesterol, 310mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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