Panzanella

a tomato and bread salad

Panzanella Salad ~ Natures Super Foods

Seriously...try this for a very different accompanyment or even on it's own.

Panzanella (a Tomato and Bread Salad).

Ingredients;

3 Tbsp. extra virgin olive oil (EVOO).

2 Tbsp. balsamic vinegar.

1 clove garlic, minced.

3/4 lb. day-old crusty Italian bread (about 3/4 loaf), cut into 1-1/2" cubes (see note below).

1 c. roughly chopped roma tomatoes (about 1 1/2 whole)

1/2 sm. sweet white onion (Vidallia), thickly sliced.

1/2 c. fresh basil leaves.

1/4 c. chopped fresh mozzarella cheese.

3 sm. cherry tomatoes, peeled and finely chopped.

Preparation;

1. In large bowl, combine oil, vinegar, garlic, and freshly ground black pepper to taste.

Add bread, tomatoes, onion, basil, and cheese.

Toss to coat.

Let stand 20 minutes at room temperature.

2. Toss again, scatter cherry tomatoes on top, and serve.

Makes 4 Servings

Per Serving: 400 cal, 10 g pro, 54 g carb, 16 g fat, 3.5 g sat fat, 5 mg chol, 4 g fiber, 560 mg sodium

Prep Time: 20 minutes

Standing Time: 20 minutes

NOTE: If day-old bread is not available, spread cubes on tray in single layer and allow to dry 2 to 4 hours.

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