Appetizers / Soups / Salads

Martha Stewart's tomato panzanella takes several minutes to prepare.

Martha Stewart's tomato panzanella takes several minutes to cook.

Martha Stewart's tomato panzanella makes 6 servings.

The ingredients for Martha Stewart's tomato panzanella are:

1/2 pound day-old crusty bread, cut or torn into 1-inch pieces (5 cups)
2 pounds ripe tomatoes, cut into 1-inch pieces
1/2 small red onion, thinly sliced
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
1 cup fresh basil leaves, torn if large
12 oz fresh mozzarella cheese

Here is how you make Martha Stewart's tomato panzanella:

Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20 to 30 minutes to allow bread to soak up liquid. Toss cubed mozzarella into salad, drizzle with oil, and season to taste with salt and pepper.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user GIB1977.

The nutritional information for Martha Stewart's tomato panzanella is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 310.3

• Total Fat: 13.5 g
• Cholesterol: 40.0 mg
• Sodium: 400.7 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 3.1 g
• Protein: 14.0 g