I love bread salads, aka panzanella, and this recipe from Dr. John McDougall, author of The Starch Solution and advocate of a plant- and starch-based diet, is bursting with summer flavors.
Summer Tomato Panzanella
- 1 loaf fat-free French or Italian-style bread, crusts on, cut into 1-inch cubes
- 1 cucumber, cut into 1/2-inch cubes
- 1 green bell pepper, seeded and cut into 1/2-inch cubes
- 3 ripe tomatoes, cut into 1/2-inch cubes
- 1⁄2 cup chopped fresh basil
- 1/2 cup kalamata olives, pitted and cut into quarters
- 1 cup bottled vinaigrette
- 3 cloves garlic, crushed or minced
- 2 tablespoons hot water
- 2 tablespoons vegetable broth
- 2 teaspoons balsamic vinegar
- Preheat the oven to 300 degrees F.
- Spread out the bread cubes on a baking sheet and bake for 15 minutes to dry. Let cool on the sheet.
- Put the cucumber, bell pepper, tomatoes, basil, and olives in a large bowl.
- In a small bowl, whisk together vinaigrette, garlic, water, vegetable broth, and vinegar.
- About 15 minutes before serving, add the toasted bread cubes to the vegetable mixture and mix to distribute the ingredients evenly.
- Add the dressing and toss again. Let the salad stand for 15 minutes before serving to allow the bread cubes to soak up some of the dressing.