Panzanella
Generations of Italians have put day-old bread to good use with this inspired bread salad. Use end-of-season heirloom tomatoes in a variety of hues for a stunning effect.
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Panzanella
Directions
- 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.
- In a large bowl combine bread cubes, tomatoes, onion, and basil. Set aside.
- 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.
- Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over lettuce.
From the Test Kitchen
Tip:
To save time, substitute 1/4 to 1/3 cup bottled Italian salad dressing for the homemade dressing.
Nutrition Facts (Panzanella )
- Per serving:
- 268 kcal ,
- 15 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 10 g monounsaturated fat ),
- 416 mg sodium ,
- 28 g carb. ,
- 3 g fiber ,
- 3 g sugar ,
- 5 g pro.