Tuscan Panzanella
salads sides

Tuscan Panzanella

Serve panzanella, the Italian bread and tomato salad, instead of the typical pasta or potato salad. It makes a great summertime salad with ripe heirloom tomatoes, crisp cucumber and red onion. Photo credit: Joanne Bruno from Eats Well with Others.
  • 15m

    prep time

  • 15m

    Cook Time

  • 140

    Calories

  • 9

    Ingredients

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Ingredients

8

Servings

  • 6 slices crusty Italian bread, 3/4-inch thick, cut into bite-size pieces
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon McCormick Gourmet™ Tuscan Seasoning
  • 2 teaspoons sugar
  • 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1 pound heirloom tomatoes, cut into chunks
  • 1 medium cucumber, peeled and cut into chunks
  • 1/2 cup thinly sliced red onion

Instructions

  • Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake 15 minutes or until toasted. Cool slightly

  • Meanwhile, mix vinegar, oil, Seasoning, sugar and sea salt in medium bowl with wire whisk until well blended. Set aside

  • Mix bread, tomatoes, cucumber and onion in large bowl. Add dressing; toss to coat well. Let stand 15 minutes to 1 hour, tossing occasionally

Nutrition information (per Serving)

Reviews

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