Page 172 - 28_Days_of_Clean_Eating.sanet.cd

Summer Panzanella

Vegetarian
A staple in Italian cuisine, this salad was originally created to make
use of stale, day-old bread. To create the dry bread, the recipe calls
for toasting it, but you may also buy the bread a day in advance and
let the cubes dry out overnight, turning once, on a baking sheet in a
cold oven.
Ingredient Tip: If it’s summertime, you may see colorful heirloom
tomatoes at the grocery store or at your local farmers’ market.
Take advantage of the season and snatch them up. Not only will
they make a gorgeous salad, but they also deliver the ultimate in
tomato flavor.
4 tomatoes, coarsely chopped 8 ounces 100% whole-wheat
1 cucumber, coarsely chopped bread, cut into 1-inch cubes
½ cup thinly sliced red onion and toasted
½ cup pitted Kalamata olives 8 ounces fresh mozzarella,
½ cup fresh basil leaves cut into small pieces
¹⁄ cup Honey-Balsamic
³
Vinaigrette (page 301)
1. In a large bowl, combine the tomatoes, cucumber, onion, olives,
basil, bread, and mozzarella.
2. Pour the dressing over the salad; toss well to coat. Serve
immediately.

Serves 4. Prep time: 15 minutes.

Per serving: Calories: 362 Fat: 14.2g Saturated Fat: 6.8g Protein: 25.4g
Carbohydrates: 35.5g Fiber: 6.7g

Vegetarian Dinners 171