Bread & Tomato Salad
When it's too hot to cook, just step outside and gather tomatoes and basil from your garden, cut up some day-old country bread and make this flavorful, easy salad, our take on the classic Italian bread salad known as panzanella.
Ingredients
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3 tablespoons extra-virgin olive oil
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3 tablespoons lemon juice
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1 small clove garlic, minced
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1/4 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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4 cups diced seeded tomatoes, (1 1/2 pounds)
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2 cups cubed whole-wheat country bread, (5 ounces), crusts removed
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1/4 cup thinly slivered red onion
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3 tablespoons chopped fresh basil
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2 tablespoons capers, rinsed
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4 4-1/2-ounce cans sardines, (see Ingredient note), optional
Directions
1.
Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil and capers. Toss to combine. Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.
Tip:
Ingredient Note: Our test kitchen is fond of Bela brand sardines from Olhao, Portugal. They are firm, lightly smoked and succulent.
Nutrition information
Calories 168, Total Fat 17 g, Saturated Fat 2 g, Monounsaturated Fat 9 g, Cholesterol 107 mg, Sodium 657 mg, Carbohydrate 19 g, Fiber 3 g, Protein 22 g, Potassium 666 mg. Daily Values: Vitamin C 60%. Exchanges: Starch 1,Vegetable 1,Fat 10.5.
Percent Daily Values are based on a 2,000 calorie diet
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