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
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
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
- 1 Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake 15 minutes or until toasted. Cool slightly
- 2 Meanwhile, mix vinegar, oil, Seasoning, sugar and sea salt in medium bowl with wire whisk until well blended. Set aside
- 3 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)
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