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Panzanella

Makes: 4 servings
Prep 20 mins Bake 450°F 6 mins Stand 15 mins
Panzanella
Ingredients
  • 3  cups  Italian bread cubes
  • 2  tablespoons  olive oil
  • 1 1/2  cups  coarsely chopped tomatoes (3 medium)
  • 1/2  small red onion, cut into thin wedges and separated
  • 1/4  cup  snipped fresh basil or Italian (flat-leaf) parsley
  • 2  tablespoons  red or white wine vinegar
  • 2  tablespoons  olive oil
  • 2  cloves garlic, minced
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 4  cups  torn or chopped romaine lettuce
Directions

1. Preheat oven to 450 degrees F. Place bread cubes in a shallow baking pan. Drizzle with 2 tablespoons oil; toss gently to coat. Bake about 6 minutes or until toasted, stirring once or twice. Cool.

2. In a large bowl combine bread cubes, tomatoes, onion, and basil. Set aside.

3. For dressing, in a screw-top jar combine vinegar, oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over bread mixture; toss gently to coat.

4. Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over lettuce.

From the Test KitchenTip:
  • To save time, substitute 1/4 to 1/3 cup bottled Italian salad dressing for the homemade dressing.
Nutrition Facts (Panzanella )
  • Servings Per Recipe 4,
  • cal. (kcal) 268,
  • Fat, total (g) 15,
  • sat. fat (g) 2,
  • carb. (g) 28,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 4665,
  • vit. C (mg) 21,
  • sodium (mg) 416,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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