Panzanella Salad

Prep time 20 minutes Servings 4

Panzanella salad turns day-old bread into the best part of the dish, soaking up a good vinaigrette alongside ripe tomatoes and cucumber. Bread, tomato, and herbs all point straight back to SBEZI's own profile.

Ingredients

4 cups day-old bread, cubed
1/3 cup SBEZI, divided
3 ripe tomatoes, chopped
1 cucumber, chopped
1/2 red onion, thinly sliced
2 tablespoons red wine vinegar
1/4 cup fresh basil, torn
Salt and pepper, to taste

Instructions

Heat 2 tablespoons SBEZI in a skillet over medium heat and toast the bread cubes, stirring occasionally, about 5 minutes, until golden and crisp on the outside.
In a large bowl, combine the chopped tomatoes, cucumber, and sliced red onion.
In a small bowl, whisk the remaining SBEZI with the vinegar, salt, and pepper.
Pour the dressing over the vegetables and toss to coat, then let sit 10 minutes so the vegetables release some juice and the flavors meld.
Fold in the toasted bread and torn basil just before serving, tossing gently so the bread soaks up the dressing without turning mushy.

Nutrition

Serving size 1 serving

Calories 271

Total fat 19g

Saturated fat 3g

Cholesterol 0mg

Sodium 300mg

Carbohydrates 22g

Dietary fiber 2g

Sugars 6g

Protein 4g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.