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)
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