Yield: 8 servings

Panzanella (Italian Bread Salad)

Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American

Ingredients

  • 8-10 medium ripe tomatoes (cut into 1 inch cubes)
  • 1 cup seedless cucumber (diced)
  • 1/2 red onion (chopped)
  • 8-10 basil leaves (chopped)
  • 1 tbsp extra virgin olive oil
  • extra virgin olive oil spray (I used my Misto)
  • 6 oz French bread or a good crusty Italian bread (sliced)
  • kosher salt and fresh ground pepper to taste

Instructions

  • Lightly spray bread with olive oil and season with a little salt; grill over medium heat, until toasted and nicely browned.
  • Remove from heat and cut into 1 inch cubes. Set aside.
  • In a large bowl, combine the tomatoes, cucumber, red onion, basil, olive oil, and season liberally with salt and pepper.
  • Let it sit for about 30 minutes to let the flavors combine.
  • Add the bread cubes and toss.
  • Serve in individual bowls.

Notes

As a main dish: Servings: 4 • Serving Size: 2 cups • Old Points: 4 pts • Points+: 6 pts

Nutrition

Serving: 1cup, Calories: 104.3kcal, Carbohydrates: 17.7g, Protein: 3.1g, Fat: 2.9g, Fiber: 2.2g
Freestyle Points: 2
Points +: 3