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Panzanella Salad
Serve with grilled fish and whole-wheat cous cous
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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 ead, cubed
½ cup whole black olives
2 cloves garlic, minced
1 cucumber, chopped
10-15 basil leaves, sliced
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What to do
Preheat the oven to 350 degrees. Toss the ead, garlic and 2 tablespoons olive oil and spread the mixture out on a baking sheet. Toast the ead for approximately 5-7 minutes or until owned.
Mix the tomatoes, red onion, cucumber, basil and mozzarella in a large bowl. Top the vegetables with the ead.
Whisk together the remaining olive oil and vinegar, and then drizzle it over the top. Serve immediately or refrigerate to let the flavors marinate.
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Nutritional eakdown
Calories: 328
Fat: 25 g
Carbohydrates: 22.8 g
Protein: 3.4 g
Sugar: 0 g
Sodium: 640 mg
