Do you have summer fresh tomatoes yet? How about stale bread?
Sounds like the beginning of a Panzanella bread salad, doesn’t it?
Panzanella bread salad has been on my to-make list ever since I found Elise Bauer’s version on Simply Recipes. I was intrigued by her garden salad with tomatoes, cucumbers, giant croutons, and fresh basil, but the massive quantity of olive oil kept this easy salad recipe on the back burner.
Using my newest skinny cooking tip, I replaced some of the olive oil called for in Elise’s recipe with low sodium vegetable broth. It works like a charm, and makes for a lighter flavor too. I find olive oil can sometimes weigh down my salad, not to mention my waistline.
Before I head off to work, I’ll leave you with one more tip.
Leave whatever crusty loaf of bread you’ll be using for this salad on the counter for a few hours to dry out, then make sure you toast the croutons well. They’ll stand up in your salad much better, rather than becoming a soggy mess. The croutons in my salad were still firm this morning, and vegetables still fresh and ready for today’s lunch.
Enjoy and have a good week!
- 2 cups Roma tomatoes, cubed into small bite sized pieces
- 2 cups cucumber, cubed into small bite sized pieces
- ½ cup red onion, chopped
- 2 cloves garlic, minced
- 3 cups sour dough bread, day old cubed
- 2 tablespoons tarragon, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium vegetable broth
- 1 teaspoon sugar
- salt and pepper
- Preheat the oven to 350 degrees. Place bread on a cookie sheet and toast for 15 minutes until lightly browned. Set aside.
- Combine tomatoes, cucumbers, onion, and garlic in a large bowl.
- Combine olive oil, vinegar, vegetable broth and tarragon and sugar in a bowl.
- Combine vegetables and dressing and season with salt and pepper to taste.
- Toss in bread and allow to sit for 20 minutes, stirring half way through.
Calories: 195kcal Weight Watchers PointsPlus 5 Saturated fatty acids: 1.31g Monounsaturated fatty acids: 5.64g Polyunsaturated fatty acids: 1.08g Total fat: 8.03g Calories from fat: 72 Cholesterol: -- Carbohydrate, by difference: 26.26g Total dietary fiber: 3.10g Protein: 4.29g
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