Panzanella Recipe - Recipe Center - Raley’s Family of Fine Stores
Recipe Center

Pesto Panzanella
6 cups 3/4 -inch rustic bread cubes
3 heirloom tomatoes each cut in to 1 inch chunks
3 thin slices from a large red onion quartered
3 tbsp. fresh basil snipped
1/4 cup extra virgin olive oil
3 tbsp. white wine vinegar
2 tbsp. basil pesto
1/2 tsp. sea salt or pepper to taste freshly ground
Prep time: 10 minutes
Cook time: 5 to 10 minutes

1. Preheat oven to 450F. Place bread cubes on a baking
sheet and cook for 5 to 10 minutes or until toasty and firm;
let cool.
2. Place in a large bowl with tomatoes, onions and basil.
Stir together remaining ingredients and drizzle over salad;
toss well
to coat.

Makes 6 servings.
Nutritional Information:
200 calories, 4 g protein, 11 g total fat (1.5 g sat.), 23 g carbohydrate, 2 g fiber, 5 g sugar, 0 mg cholesterol, 440 mg sodium, 4.5 points