Tomato Bread Salad
Also known as Panzanella salad, this Italian salad has the many flavors of fresh tomatoes, red onions, basil, sugar and more.
Ingredients
- 4 cups fresh tomatoes (about 5 medium), diced into 1/2-inch pieces
- 3/4 cup red onion, slivered
- 1/2 cup water
- 1/3 cup extra virgin olive oil
- 1/3 cup white wine vinegar
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup fresh basil, shredded
- 6 cups day-old dense, crusty bread torn into 1-inch cubes (about 1/2 pound)
Directions
- Combine all ingredients except bread in a large bowl. Let stand 10 minutes for flavors to blend.
- Add bread; toss well. If bread seems dry sprinkle with one or two tablespoons more water.
Serves 10
| Nutrition Facts | |
|---|---|
| Servings per Recipe: 10 | |
| Calories: 149 | |
| Calories from Fat: 72 | |
| % Daily Value | |
| Total Fat: 8 g | 13% |
| Saturated Fat: 1 g | 6% |
| Cholesterol: 0 mg | 0% |
| Sodium: 252 mg | 11% |
| Carbohydrate: 17 g | 6% |
| Dietary Fiber: 2 g | 7% |
| Protein: 3 g | 6% |
| Vitamin A | 11% |
| Vitamin C | 25% |
| Folacin | 9% |
| Calcium | 3% |
| Iron | 6% |
| Potassium | 6% |
Modified from original source: California Tomato Commission at http://www.eatcatomatoes.org/Consumer, accessed July 5, 2006