Pharmacy Notices
Lunch | Dinner

Panzanella Salad

  • 60 Mins

    Prep Time

  • 15 Mins

    Cook Time

  • 6

    Servings

  • 390 Calories
  • 25g Fat
  • 37g Carbs
  • 7g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 390 Calories
  • 25g Fat
  • 37g Carbs
  • 7g Protein
  • 60 Mins Total Time
  • 2 ½ lbs Tomatoes, cut into bite-sized pieces
  • 2 Tsp Kosher Salt, plus more to taste
  • ¾ lb Sourdough Bread, cut into bite-sized pieces (approximately 6 cups)
  • ½ Cup + 2 Tbsp Extra Virgin Olive Oil, divided
  • 1 Shallot, minced
  • 2 Garlic Cloves, minced
  • ½ Tsp Dijon Mustard
  • 2 Tbsp Red Wine Vinegar
  • Black Pepper, to taste
  • ½ Cup Packed Basil Leaves, chopped
Recipe adapted from seriouseats.com

Nourishment Note

Instructions

  • 6 Servings
  • 390 Calories
  • 25g Fat
  • 37g Carbs
  • 7g Protein
  • 60 Mins Total Time
  • 1

    Preheat Oven Preheat oven to 350° F.

  • 2

    Salt & Drain Tomatoes Place chopped tomatoes in a colander set over a bowl and toss with 2 teaspoons kosher salt. Set aside and allow tomatoes to drain for at least 15 minutes at room temperature, tossing occasionally.

  • 3

    Bake Bread Cubes Place bread cubes in a large bowl and toss with 2 tablespoons extra virgin olive oil. Once well coated, transfer to a rimmed baking sheet. Bake until crisp but not browned, about 15 minutes.

  • 4

    Whisk Together Dressing For the dressing, remove the bowl from under the colander with the drained tomato juice and add minced shallots, garlic, red wine vinegar, and Dijon mustard. Whisking constantly, pour ½ cup extra virgin olive oil into the bowl in a steady stream. Salt and pepper, to taste.

  • 5

    Combine Ingredients & Let Rest In a large bowl, combine the toasted bread, tomatoes, and dressing. Add basil leaves and toss to coat. Let rest for 30 minutes for the flavors to develop and allow the bread to absorb the dressing.

Recipe adapted from seriouseats.com

Allergen Swap

  • GGluten

    Replace the sourdough bread with a gluten-free version

  • FFODMAPs

    Replace shallots with scallions (green part only), replace minced garlic with garlic-infused olive oil

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