Tuscan Panzanella

This classic bread salad, full of juicy tomatoes, is summer on a plate. It's best when the toasted bread is still crisp, so serve immediately after tossing. To core tomatoes easily, cut each one into quarters, then slice the core out of each quarter.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 4  (1-ounce) slices Italian bread
• Cooking spray
• 1  cup  torn fresh basil leaves
• 1/2  cup  thinly sliced red onion
• 1/3  cup  pitted kalamata olives, halved
• 2  pounds  ripe tomatoes, cored and cut into 1-inch pieces
• 1  (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 3  tablespoons  red wine vinegar
• 1  tablespoon  water
• 1  tablespoon  extra-virgin olive oil
• 1  teaspoon  bottled minced garlic
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt

Preparation

Preheat oven to 350°.

Trim crusts from bread slices; discard crusts. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet; coat bread with cooking spray. Bake at 350° for 15 minutes or until toasted.

Combine basil and next 4 ingredients (basil through beans) in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over tomato mixture; toss to coat. Add bread; toss well. Serve immediately.

Nutritional Information

Calories:

255 (29% from fat)

Fat:

8.1g (sat 1g,mono 4.9g,poly 1.1g)

Protein:

9.8g

Carbohydrate:

39.9g

Fiber:

8.2g

Cholesterol:

0.0mg

Iron:

3.4mg

Sodium:

708mg

Calcium:

83mg