Recipes and Cooking Whole Grain Panzanella 4.2 (5) Add your rating & review Panzanella is an Italian salad that's usually made with white bread and served as a side dish; however, in this easy recipe, whole wheat bread, bacon, and potatoes transform the classic into a robust and healthy dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 28, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 30 mins Total Time: 55 mins Servings: 8 Jump to Nutrition Facts Ingredients 4 cup whole wheat baguette cubes (1/2-inch cubes) ½ cup olive oil 1 pound round red potatoes, scrubbed and chopped (about 3 cups) ⅓ cup chopped onion (1 small) ½ teaspoon salt ½ teaspoon ground black pepper ¼ cup red wine vinegar 1 tablespoon Dijon-style mustard 2 cup chopped romaine lettuce 1 cup chopped tomatoes (2 medium) 4 slices bacon, crisp-cooked and crumbled* 1 tablespoon snipped fresh parsley (optional) Directions Preheat oven to 350°F. In a large bowl combine bread cubes and 2 tablespoons of the oil; toss well to coat. Spread in a 15x10x1-inch baking pan. In the same large bowl combine potatoes, onion, another 2 tablespoons oil, and the salt and pepper; toss well to coat. Line a second 15x10x1-inch baking pan with foil or parchment paper. Spread potato mixture in the prepared baking pan. Place both pans in the oven. Bake bread cubes for 12 minutes or until golden brown. Bake potato mixture for 30 minutes or until golden brown and tender. Stir mixture in each pan once halfway through baking time. For dressing, in a small screw-top jar combine the remaining 1/4 cup oil, the vinegar, and mustard. Cover and shake well to combine. In a large bowl combine bread cubes, potato mixture, romaine, tomatoes, bacon, and, if desired, parsley. Drizzle with dressing; toss to coat. *Tip: To crisp-cook bacon, place slices in an unheated large skillet. Place over medium heat. Cook about 5 minutes or until crisp, turning once or twice. Drain on paper towels. Crumble bacon. Rate it Print Nutrition Facts (per serving) 255 Calories 16g Fat 24g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 255 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Cholesterol 4mg 1% Sodium 411mg 18% Total Carbohydrate 24g 9% Total Sugars 3g Protein 5g Vitamin C 10.1mg 51% Calcium 16mg 1% Iron 0.8mg 4% Potassium 397mg 8% Folate, total 32.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.