Heirloom Tomato and Basil Panzanella | PCC Natural Markets

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Heirloom Tomato and Basil Panzanella

Serves: 6 to 8

Your rating: None (10 votes)
Your rating: None (10 votes)

Great rustic bread is toasted in olive oil and tossed with juicy heirloom tomatoes and a sassy vinaigrette. Feel free to swap out basil for another herb or add a couple of handfuls of arugula. Make it a light meal by topping the salad with grilled chicken or fish or tossing in crumbled bacon and a sprinkling of feta, chèvre or Parmesan.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Heat 3 to 4 tablespoons olive oil in a sauté pan over medium heat. Fry bread cubes in oil, turning frequently, until crispy and golden. Season with salt and pepper. Allow to cool.

Combine garlic, tomatoes, cucumbers, onions and peppers with vinegar, remaining olive oil, salt and pepper. Let marinate for 10 to 15 minutes.

Toss vegetables lightly with bread. Fold in basil, and olives and capers. Let rest for 20 minutes to meld the flavors.

Each serving: 420 cal, 20g fat (3g sat), 0mg chol, 0mg sodium, 51g carb, 3g fiber, 4g sugars, 11g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 31, 2010.

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