Panzanella

By amt2mf

cal. (kcal) 268, Fat, total (g) 15, sat. fat (g) 2, Monosaturated fat (g) 10, carb. (g) 28, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 3, pro. (g) 5, vit. A (IU) 4665, vit. C (mg) 21, sodium (mg) 416, calcium (mg) 71, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 cups Italian bread cubes
• 2 tablespoons olive oil
• 1 1/2 cups coarsely chopped tomatoes (3 medium)
• 1/2 small red onion, cut into thin wedges and separated
• 1/4 cup snipped fresh basil or Italian (flat-leaf) parsley
• 2 tablespoons red or white wine vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups torn or chopped romaine lettuce

Preparation

Step 1

1. Preheat oven to 450 degrees F. Place bread cubes in a shallow baking pan. Drizzle with 2 tablespoons oil; toss gently to coat. Bake about 6 minutes or until toasted, stirring once or twice. Cool.
2. In a large bowl combine bread cubes, tomatoes, onion, and basil. Set aside.
3. For dressing, in a screw-top jar combine vinegar, oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over bread mixture; toss gently to coat.
4. Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over lettuce.