Tomato Basil Panzanella Salad

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Panzanella Salad

Yield 6

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

A crazy good salad with an abundance of cubed tomatoes and toasted French bread.

Ingredients

• 4 cups leafy green lettuce
• 3 cups cubed French bread baguette
• 1 tablespoon olive oil for the croutons
• 2 red tomatoes
• 2 cups cubed heirloom tomatoes, red and yellow
• ¼ cup sliced cucumber
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Black pepper to taste

Instructions

1. Rinse the greens in cold water and dry them in a lettuce spinner or on paper towels.
2. Dab the French bread cubes with olive oil and place them on a sheet tray. Toast them for about 10 minutes at 350 degrees until golden. Remove from the oven.
3. Make the dressing: Grate the 2 red tomatoes into a mixing bowl, discarding the skin. Drizzle in the oil and vinegar alternately while mixing vigorously with a whisk. Grate the 2 red tomatoes into the dressing and mix it smooth—season with salt and pepper.
4. Toss the greens in a salad bowl with the dressing and add the croutons, cubed heirloom tomatoes, and sliced cucumbers. Garnish with fresh basil.
5. Serve it in bowls immediately or refrigerate up to 4 hours before serving.

Notes

This recipe was developed for Edible Denver. We have adapted it here to be lower in calories and sodium.

Nutrition Facts

Calories

405.89

Fat

10.07 g

Sat. Fat

1.61 g

Carbs

65.92 g

Fiber

3.73 g

Net carbs

62.19 g

Sugar

7.93 g

Protein

13.94 g

Sodium

724.24 mg

Cholesterol

0 mg

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