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Garden Bounty Panzanella Salad

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 16 servings.
My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts

Ingredients

  • 1/4 cup olive oil
  • 12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
  • 4 large tomatoes, coarsely chopped
  • 1 English cucumber, coarsely chopped
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup Italian salad dressing

Directions

  • 1. In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes.
  • 2. Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Toss with dressing.

Nutrition Facts

1 cup: 131 calories, 6g fat (1g saturated fat), 1mg cholesterol, 310mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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