Panzanella
A refreshing Italian bread salad featuring cubed whole-grain bread, fresh tomatoes, mozzarella, and herbs tossed in a light vinaigrette. This hearty salad is perfect as a summer meal or appetizer.
4 servings
1 hr
Ingredients
- •4 cups cubed whole-grain country bread
- •3 whole tomatoes (about 2 pounds), chopped
- •½ whole red onion, thinly sliced
- •¼ cup reduced-sodium fat-free chicken broth
- •2 tablespoons red wine or balsamic vinegar
- •½ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •1 cup mini mozzarella balls, quartered
- •1 cup roasted red pepper, thinly sliced
- •¼ cup turkey pepperoni, thinly sliced
- •¼ cup packed fresh basil
- •1 teaspoon chopped fresh thyme
Cooking Instructions
- 1.
Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme.
60 min
