Panzanella
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
cups |
Italian bread -- cubed |
|
2 |
tablespoons |
olive oil |
|
2 |
large |
tomatoes -- seeded and diced |
|
1 |
medium |
cucumber -- seeded and diced |
|
1/2 |
small |
red onion -- thinly sliced |
|
10 |
large |
basil leaves -- chopped |
|
Dressing |
||
|
1 |
small |
clove garlic -- finely minced |
|
1/4 |
teaspoon |
seasoned salt |
|
1/8 |
teaspoon |
seasoned pepper |
|
1/8 |
cup |
balsamic vinegar |
|
1/2 |
cup |
extra virgin olive oil |
| For dressing mix garlic, vinegar, salt, and pepper together. Slowly whisk in olive oil until combined. Heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and cook until golden on all sides. Mix bread, tomatoes, cucumber, onion, and basil together. Drizzle with dressing to coat and pass extra dressing on side. Makes 6 servings. |
| Per Serving: 542 Calories; 27g Fat (44.5% calories from fat); 11g Protein; 64g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 753mg Sodium. Exchanges: 4 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates. |