Tuscan Panzanella Salad
Panzanella is a hearty Italian bread salad. For a more substantial meal, add diced cooked chicken or Italian deli meats.
- 1 loaf ciabatta or other crusty Italian bread (4 ounces), cut into 1/2-inch cubes
- 1/4 cup kalamata olives, pitted and coarsely chopped
- 2 medium plum tomatoes, seeded and diced
- 1/2 medium cucumber, peeled, seeded and diced
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced fresh basil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove, pressed
- 3 tablespoons olive oil
- 1/2 ounce shaved fresh Parmesan cheese
Preheat oven to 450°F. For salad, place bread cubes on Medium Bar Pan; bake 15-18 minutes or until golden brown. Remove from oven; cool completely. In large serving bowl, combine bread cubes, olives, tomatoes, cucumber, onion and basil.
For vinaigrette, combine lemon juice, vinegar and garlic in Small Batter Bowl. While continuously whisking, add oil in a thin, steady stream. Drizzle dressing over salad; toss to coat. Let stand 20 minutes to allow flavors to blend. Spoon salad onto serving plates; shave cheese over each serving using Vegetable Peeler.
- 2 servings
Nutrients per serving:
Calories 460, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 5 mg, Carbohydrate 41 g, Protein 10 g, Sodium 720 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
3 starch, 5 fat (3 carb)
Ciabatta (chuh-BAH-tah), literally translated, means “slipper,” which describes this Italian bread's shape. It is a flat, crusty bread with a chewy, holey interior. Any good-quality, crusty Italian or French bread can be substituted for the ciabatta, if desired.
The technique of thinly slicing basil leaves is called “chiffonade” (shif-un-NAHD). Stack the basil leaves, placing smaller leaves on top of the larger leaves, and roll them up into a tight cylinder. Slice the roll crosswise into thin strips using a sharp knife to prevent bruising. This technique can be used for lettuce leaves, as well.