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Tomato and Ciabatta Panzanella
Guiding Stars
Servings:
Serves 4 to 6 as an appetizerPrep Time:
25 minutesCook Time:
10 minutes
Ingredients
2 1/4 pounds tomatoes, chopped into 1" pieces
4 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 garlic clove, minced
Salt and pepper
9 oz. ciabatta, cut into 1" pieces
2 tsp. Italian seasoning
1/2 cup torn fresh basil
1/4 very thinly sliced red onion
Directions
1. Mix tomatoes with 2 tablespoons olive oil, the vinegar, and garlic in a large bowl; season with salt and pepper to taste and set aside.
2. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add bread, Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until bread is golden and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate.
3. Add basil, onion, and toasted bread to tomatoes and toss. Season with more salt and pepper to taste and let sit 10 minutes before serving.
Source: Hannaford fresh Magazine, July - August 2019
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 to 6 |
| Base Nutrients | |
| Calories | 210 kcal (11%) |
| Calories from Fat | 90 kcal (0%) |
| Total Fat | 10 g (15%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 390 mg (16%) |
| Total Carbohydrates | 25 g (8%) |
| Dietary Fiber | 3 g (12%) |
| Protein | 5 g (8%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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