Whole Grain Panzanella Salad with Tomatoes and Olives
This Tuscan-inspired salad is a delicious way to use up whole grain bread that is past its prime. Feel free to add additional veggies to the salad, like roasted eggplant, zucchini, summer squash, or even corn.
Active time
30 minutesTotal time
30 minutesYield
4 servingsServing Size
1/4 recipeNutrition
Share This
Ingredients
1 small rustic whole wheat loaf of bread (about ½ pound), chopped into cubes
2 chicken sausages, cut into ½ inch slices
4 medium tomatoes, coarsely chopped
⅓ cup olive oil
3 tablespoons red wine vinegar
2 garlic cloves, minced
1 red bell pepper, diced
¼ cup pitted Kalamata olives, halved
1 large bunch of basil, chopped
Instructions
- Preheat oven to 350˚F. Place chopped bread onto a baking sheet and bake for 5-10 minutes, until lightly browned. Remove from oven and cool.
- Meanwhile, heat a skillet over medium heat. Add sausage and cook until browned all over. Remove from heat and cool.
- Combine tomatoes, oil, vinegar, garlic, bell pepper, olives, and basil in a bowl. Add bread and chicken sausage. Mix well to combine.
An Oldways recipe, courtesy of Gina Julian, MS, RD
Nutrition
Calories: 420Total Fat: 22g
Saturated Fat: 3g
Sodium: 470mg
Carbohydrate: 42g
Fiber: 5g
Protein: 16g
Review this Recipe