Panzanella - Tomato Bread Salad (Gourmet, Aug. 1996) Recipe

Looking for an easy Panzanella - Tomato Bread Salad (Gourmet, Aug. 1996) recipe? Learn how to make Panzanella - Tomato Bread Salad (Gourmet, Aug. 1996) using healthy ingredients.


Submitted by eveh

Makes 5 servings



serves 2 as a main course, 5 as a side

Recipe Ingredients for Panzanella - Tomato Bread Salad (Gourmet, Aug. 1996)

1 tablespoon red wine vinegar
1 garlic clove, minced and mashed to a paste with a pinch salt
2 T extra virgin olive oil
2 T plain yogurt
3 cups bread, 3/4-inch cubes crusty
1 pound tomatoes, red and yellow cut into 3/4-inch wedges
1/4 cup fresh basil leaves, washed well, spun dry, and chopped fine
1 tablespoon fresh marjoram leaves, chopped fine

Recipe Directions for Panzanella - Tomato Bread Salad (Gourmet, Aug. 1996)

  1. In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified.

  2. Add remaining ingredients and salt to taste and toss to combine well.

  3. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.

Categories

Side Dish

Nutrition Facts
Serving Size 128.4g
Amount Per Serving
Calories
127
Calories from Fat
58
% Daily Value*
Total Fat
6.4g
10%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
152mg
6%
Potassium
264mg
8%
Total Carbohydrates
15.1g
5%
Dietary Fiber
1.8g
7%
Sugars
3.8g
Protein
2.8g
Vitamin A 17% Vitamin C 20%
Calcium 6% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very low in cholesterol
  • High in vitamin A
  • High in vitamin C
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