Mona's Panzanella
Serves 8 to 10.
If you're transporting the salad, mix the croutons in just before serving so they don't get too soggy.
Croutons:
3 tbsp. extra-virgin olive oil
1 French baguette or small loaf Italian bread, cut into large cubes
Salt to taste
Vinaigrette:
1 tsp. good mustard
1 small clove garlic, minced or crushed
3 tbsp. Champagne vinegar
1/2c. extra-virgin olive oil
Salad:
1 red bell pepper, seeded and cut into 1-in. pieces
1 yellow bell pepper, seeded and cut into 1-in. pieces
2 c. cherry tomatoes, halved, or 4 medium tomatoes, cut into 1-in. pieces
1 cucumber, peeled, seeded and cut into 1-in. pieces
1 c. torn or chopped basil leaves, or more to taste
Salt and freshly ground black pepper to taste
Directions
To make the croutons: Heat the oil in a large pan and add the bread cubes. Cook over medium heat, stirring frequently, until browned. Add more oil as needed, and salt to taste. Set aside.
To make the vinaigrette: Whisk together the mustard, garlic and vinegar in a small bowl. Whisk in the oil.
To complete the salad: Toss the vegetables with the dressing and then toss in the bread just before serving.
Nutrition information per serving of 10:
Calories191Fat16 gSaturated fat2 gSodium105 mg
Carbohydrates11 gCalcium28 mg
Protein2 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: ½ bread/starch, 3 fat.