Delicioso!

A few weeks ago, Cate mentioned a new cookbook she had gotten. She talked about some of the recipes in the book, including a cornbread panzanella. This sounded GREAT to me, so I told her that she should make that and post about it, while at the same time mentioning that I had never eaten panzanella. Well, we made a deal...I make panzanella and she would make the cornbread panzanella. Tada...I've done it! SO GOOD! As I was making this, the aromas just flirted with my tastebuds! It took me back to Kyrgyzstan with the wonderful fresh tomato and cucumber salads with vinegar poured over them. I immediately looked forward to eating this salad. What a super way to use up some stale bread. I'm already ready to eat lunch tomorrow! Because this is FULL of antioxidants from the tomatoes, this is my entry to Cate's ARF Tuesday over at Sweetnicks. Check out the other great entries tomorrow. You'll be sure to find something that you want to make!

Panzanella adapted from Cooking Light
2 1/2 cups (1/2-inch) cubed French bread
2 cups (1/2-inch) cubed tomatoes (about 2 tomatoes)
1/4 cup sliced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt (I forgot to put this in , but I know that it would enhance the flavor)
3 teaspoons balsamic vinegar
1/2 cup chopped fresh parsley

Preheat oven to 325°. Place bread on a jelly-roll pan. Bake at 325° for 10 minutes or until lightly browned.

Combine tomatoes, shallots, oil, vinegar, and salt in a large bowl. Cover and let stand at room temperature 2 hours. Stir in bread cubes and parsley. Serve immediately.

Yield: 4 servings (serving size: 1 cup)
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NUTRITION PER SERVING: CALORIES 71(28% from fat); FAT 2.2g (sat 0.3g,mono 1.3g,poly 0.3g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 23mg; SODIUM 193mg; FIBER 1.4g; IRON 1mg; CARBOHYDRATE 11.6g