Panzanella (Bread Salad) with Summer Vegetables
A backyard garden's worth of colorful summer veggies fill this beautiful potluck salad. The toasted bread chunks absorb the juices from the dressing and tomatoes, you won't believe how delicious they taste!
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
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Bring a large pan of water to boil over high heat. Meanwhile, core the tomatoes and make a small shallow "x" in the other end. When water comes to boil, add the tomatoes and cook for 10 to 15 seconds until skin begins to loosen at the cuts. Using a slotted spoon, transfer to a bowl of ice water for 1 minute or until cool enough to handle. Remove skin and discard.
Nutrition Facts
Per Serving:
175 calories; fat 13g; saturated fat 2g; carbohydrates 13g; mono fat 8g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 2g; vitamin a 680.3IU; vitamin c 44.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 48.4mcg; sodium 304mg; potassium 273mg; calcium 30.3mg; iron 1.1mg.