Recipes
Panzanella Salad
6 servings
20 minutes total
Shopping list
Ingredients
- 1 Bakery sourdough bread round
- 4 medium fresh tomatoes
- ½ cup fresh prediced red onions
- ½ cup fresh mozzarella cheese pearls
- ½ cup champagne (or Italian) vinaigrette
- 10 fresh basil leaves
Steps
- Preheat oven to 350°F. Slice bread into 1-inch-thick slices. Cut slices into 1-inch-wide strips, then into 1-inch cubes.
- Arrange bread on baking sheet; bake 6–7 minutes or until toasted and crisp. Let stand to cool. Cut tomatoes into 1-inch cubes.
- Toss tomatoes, onions, and cheese with vinaigrette until coated. Add bread and basil leaves.
Other Preparation Methods
- Snack: Cut sourdough bread into ½-inch slices. Top each slice with peanut butter, sliced bananas, and cooked bacon pieces.
- Dip: Slice ½-inch off the top of bread round; scoop out bread from inside (reserve for dipping). Spoon Deli spinach dip inside bread; serve with reserved bread for dipping.
Amount per ⅙ recipe serving: Calories 330, Total Fat 10g, Sat Fat 2.5g, Trans Fat 0g, Chol 15mg, Sodium 620mg, Total Carb 47g, Fiber 3g, Sugars 6g, Protein 12g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%