Tomato Panzanella Salad - Cook For Your Life- anti-cancer recipes

Tomato Panzanella Salad

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

This is a simple, classic Italian salad. A mix of delicious, ripe, late summer tomatoes and day-old bread, be sure to use bread that is on the dry side to soak up all the...


Ingredients

  • ½ large shallot, sliced through the root
  • 6 slices whole wheat bread, day-old preferable
  • 2 cloves garlic, whole in skin
  • Salt and pepper, to taste
  • ⅓ cup olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ cup Niçoise olives or quartered Kalamata olives
  • ½ cup fresh basil leaves, torn
  • 1 pound of a variety of ripe tomatoes, cut into 1-inch pieces
  • 2 cups loosely packed baby arugula or spinach

Nutrition Facts

Calories

322 cals

Fat

21 g

Saturated Fat

3 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g

Carbohydrates

29 g

Sugar

6 g

Fiber

5 g

Protein

8 g

Sodium

489 mg

Directions

  1. Preheat the oven to 400 degrees.
  2. In a small bowl cover the sliced shallots with boiling water. Let sit for 15 minutes, then drain.
  3. Dice the whole wheat bread into ½-inch pieces. Toss with 2 tablespoons of olive oil, the whole garlic cloves, salt and pepper. Spread in a single layer on a baking tray and toast in the oven, turning occasionally, until slightly golden, about 10 to 15 minutes. Remove from oven and let cool. Remove the garlic from the skins and chop into a paste.
  4. Meanwhile, in the bottom of a large bowl, whisk together the remaining olive oil, lemon zest, juice and salt and pepper. Stir in the olives, basil, tomatoes and garlic paste.
  5. Just before serving, toss the tomato mixture with the toasted bread and arugula. Taste for seasonings. Serve at room temperature.

Chef Tips

Toasting the bread in the oven in step 3 is also a great way to make low fat croutons.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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