Easy Panzanella is an easy and quick (25) minute, no-cooking, Italian bread salad recipe. Juicy tomatoes, onions and parsley combined with basil, leftover bread and a vinegar and oil dressing. Goes well with grilled meat or fish. It is also a healthy, low calories, low sodium, low cholesterol, low carbohydrates, low sugars, heart-healthy, diabetic-friendly and Weight Watchers (6 SmartPoints), (5 PointsPlus) recipe. Makes (6) servings wth a (1-1/3 cup) serving size. Easy Panzanella will be loved by all of your family, friends and guests.
Prep Time: 20 Minutes.
Total Time: 25 Minutes.
2 lbs ripe tomatoes
1/4 cup finely chopped red onions
1/4 cup chopped flat-leaf parsley
3 tbsp finely slivered fresh basil
4 cups torn, bite-size pieces of
stale crusty white bread (see tip below recipe)
1/4 cup extra-virgin olive oil
3 tbsp red-wine vinegar or sherry vinegar
1/2 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
1. Cut larger tomatoes into wedges or chunks; cut any cherry tomatoes into halves or quarters. Combine in a large bowl with onion, parsley and basil. Add in the bread.
2. Whisk together the oil, vinegar, salt and pepper in a small bowl. Pour over the salad and gently toss to coat bread well. Let stand about 5 minutes before serving.
To Stale Bread Naturally:
Store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don’t want to wait, bake sliced or cubed bread on a large baking sheet at 250° F. until crisp and dry, 15 to 20 minutes. One 1lb. loaf (12 to 14 slices) yields 8 to 10 cups of 1″ pieces.
YIELD: 6 Servings.
Serving Size: (1-1/3) cups per serving.
Weight Watchers (6 SmartPoints), (5 PointsPlus)
Carb Choices: 1-1/2
1 Starch + 1-1/2 Vegetable + 2 Fat
Calories: 192, Total Fat: 11g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 248mg, Sugars: 4g, Carbohydrates: 21g, Fiber: 3g, Protein: 4g
Original recipe and image from Meredith Corporation. http://www.eatingwell.com/recipes/panzanella.html
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