Panzanella

Ingredients

• 5 large ripe tomatoes, cut into small dice
• 1 red onion, peeled and cut into small dice
• 3 cloves garlic, peeled and minced
• ½ cup chopped flat leaf parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon grated orange rind
• 1 tablespoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 loaf stale, crusty French or Italian bread

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    161 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 5 grams protein; 1341 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 main course servings or 12 side-dish servings

Preparation

1. In a large bowl, combine the tomatoes, onion, garlic, parsley and rosemary. Add the olive oil, red wine vinegar, orange rind, salt and pepper and mix well.
2. Slice the bread in half lengthwise. Pour on enough water to completely moisten. Let stand for 10 minutes. Squeeze out excess water. Finely chop the bread and toss it into the salad. Season with salt and pepper to taste and serve.