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Products / Nature's Own

Bread salad with tomato and basil

Panzanella puts stale bread to work, turning it into the base of a fresh, tangy salad. This shelf's whole wheat loaf adds body and nutty flavor to juicy summer tomatoes and pantry staples. It comes together in minutes and tastes better the longer it sits.

Serves 2. 15 minutes, 10 at the stove.

About 410 calories a serving, 7 g protein, 41 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 pound [454g], any kind tomatoes
  • 1/4 cup [8g], loosely packed fresh basil

From your shelf

  • half a loaf [about 115g] 100% whole wheat bread

Staples

  • 3 tablespoons oil
  • 1/4 teaspoon salt
  • to taste pepper
  • 1 clove, minced garlic

  1. Tear half a loaf of bread into chunks about the size of your thumb and scatter them in a bowl.
  2. Chop 1 pound of tomatoes into bite-sized pieces and add them to the bowl along with their juice. Mince 1 clove of garlic into the salad.
  3. Drizzle 3 tablespoons of oil over everything and add 1/4 teaspoon of salt and pepper to taste. Toss well so the bread soaks up the tomato juice and oil, about 5 minutes, while you tear up 1/4 cup of basil.
  4. Stir in the basil and let the salad sit for 5 minutes more so the flavors meld; the bread will soften and absorb the dressing as it rests.

Note Swap fresh basil for dried oregano if you have it on hand; use 1 teaspoon. Leftovers keep two days refrigerated in a covered bowl. Serve with a wedge of cheese or a can of tuna stirred in to make it a heartier meal.

On the label

WHOLE WHEAT FLOUR, WATER, YEAST, BROWN SUGAR, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, MONOGLYCERIDES, ENZYMES, ASCORBIC ACID, SOYBEAN OIL, VINEGAR, CULTURED WHEAT FLOUR, MONOCALCIUM PHOSPHATE, SOY LECITHIN.

Nature's Own, breads & buns, serving 26 g, package 20 oz/567 g. Ingredients as printed on the label.

More from Nature's Own

Other sandwich bread

Cooks as sandwich bread. Half of it left? Use up the sandwich bread.

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