Appetizers / Soups / Salads

Panzanella (Bread and Tomato Salad) is for Lunch.

Panzanella (Bread and Tomato Salad) takes 10 minutes to prepare.

Panzanella (Bread and Tomato Salad) takes several minutes to cook.

Panzanella (Bread and Tomato Salad) makes 6 servings.

The ingredients for Panzanella (Bread and Tomato Salad) are:

2 cups whole-grain bakery-style bread, cut into 1/2 inch cubes
1/2 cup red onion, diced
4-5 tomatoes, diced
1 cucumber, peeled and diced
2 garlic cloves, chopped
1/2 teaspoon black pepper
1 tablespoon capers, drained and rinsed
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped, or 2 tablespoons thyme, fresh
1/2 head Romaine lettuce (about 3 cups), torn into bite-size pieces,
1/2 cup feta cheese, crumbled
2 teaspoons Dijon mustard
2 tablespoons red or rice wine vinegar
3 tablespoons olive oil

Here is how you make Panzanella (Bread and Tomato Salad):

Preheat the oven to 375 degrees.Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.Combine all the salad ingredients except for the cheese in a large mixing bowl.Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.Makes 6 two-cup servings.

The nutritional information for Panzanella (Bread and Tomato Salad) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 224.3

• Total Fat: 10.2 g
• Cholesterol: 11.1 mg
• Sodium: 400.7 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 2.6 g
• Protein: 6.6 g