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Panzanella Salad

Apr 05, 2012 06:35PM ● By Anonymous

Panzanella Salad
Serve with grilled fish and whole-wheat cous cous

2 ripe tomatoes, cored and cut into large chunks
half medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
1 ½ tablespoons red wine vinegar
4 thick slices of crusty bread, cubed
½ cup whole black olives
2 cloves garlic, minced
1 cucumber, chopped
10-15 basil leaves, sliced

What to do
Preheat the oven to 350 degrees. Toss the bread, garlic and 2 tablespoons olive oil and spread the mixture out on a baking sheet. Toast the bread for approximately 5-7 minutes or until browned.

Mix the tomatoes, red onion, cucumber, basil and mozzarella in a large bowl. Top the vegetables with the bread.

Whisk together the remaining olive oil and vinegar, and then drizzle it over the top. Serve immediately or refrigerate to let the flavors marinate.

Nutritional breakdown
Calories: 328
Fat: 25 g
Carbohydrates: 22.8 g
Protein: 3.4 g
Sugar: 0 g
Sodium: 640 mg