Panzanella Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• 5 cups chopped tomato
• 1 cup chopped cucumber
• cup sliced green onions
• cup chopped sweet yellow pepper
• cup chopped fresh parsley
• cup chopped fresh basil leaves
• cup fresh lemon juice
• 1 tablespoons olive oil
• teaspoon ground black pepper
• 1 garlic clove, minced
• 4 cups cubed French bread

Directions

Step 1: In a large bowl, combine the tomatoes, cucumber, green onions, yellow pepper, parsley, and basil.

Step 2: In a separate small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and minced garlic.

Step 3: Pour the lemon juice mixture over the tomato mixture, then toss gently to coat all ingredients evenly.

Step 4: Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.

Step 5: Preheat your oven to 350F (175C). Lay the bread cubes in a single layer on a baking sheet.

Step 6: Bake the bread cubes for about 12 minutes, or until they are golden, toasted, and dry.

Step 7: Once the bread cubes are ready, remove them from the oven and let them cool slightly.

Step 8: Toss the toasted bread cubes with the chilled tomato mixture and serve immediately.

Nutrition Facts (per serving)

• Calories: 206
• Total Fat: 4g (5% Daily Value)
• Saturated Fat: 1g (4% Daily Value)
• Sodium: 351mg (15% Daily Value)
• Total Carbohydrate: 37g (13% Daily Value)
• Dietary Fiber: 3g (11% Daily Value)
• Total Sugars: 5g
• Protein: 8g (15% Daily Value)
• Vitamin C: 42mg (47% Daily Value)
• Calcium: 52mg (4% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 433mg (9% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.