Panzanella, a traditional bread salasd is one of my favorites - you can make it with many variations. I found this recipe in Self magazine - a basic, lower fat version:
Serves 4
4 cups cubed whole grain country bread
3 tomatoes, chopped
1/2 red onion, thinly sliced
1/4 cup reduced sodium fat-free chicken broth
2 tbsp red wine or balsamic vinegar
1/2 tsp sazlt
1/4 tsp fresh ground black pepper
1 cup mini mozarella balls, halved
1/4 cup packed fresh basil
Place bread, tomaotes, onion, broth and vinegar in a bowl - add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, stir to coat. Refrigerate one hour before serving. Divide among 4 bowls and garnish with basil.
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