Whole Grain Panzanella Salad with Tomatoes and Olives

Preheat oven to 350˚F. Place chopped bread onto a baking sheet and bake for 5-10 minutes, until lightly browned. Remove from oven and cool.
Meanwhile, heat a skillet over medium heat. Add sausage and cook until browned all over. Remove from heat and cool.
Combine tomatoes, oil, vinegar, garlic, bell pepper, olives, and basil in a bowl. Add bread and chicken sausage. Mix well to combine.

Banner Image:

WholeGrainPanzanellaTomatoesOlives_Medbook_KT.jpg

Grain:

Wheat [1]

Ingredients:

1 small rustic whole wheat loaf of bread (about ½ pound), chopped into cubes

2 chicken sausages, cut into ½ inch slices

4 medium tomatoes, coarsely chopped

⅓ cup olive oil

3 tablespoons red wine vinegar

2 garlic cloves, minced

1 red bell pepper, diced

¼ cup pitted Kalamata olives, halved

1 large bunch of basil, chopped

Active time:

30 minutes

Yield:

4 servings

Nutrition:

Calories: 420, Total Fat: 22g, Saturated Fat: 3g, Sodium: 470mg, Carbohydrate: 42g, Fiber: 5g, Protein: 16g

Author:

An Oldways recipe, courtesy of Gina Julian

Diet:

Mediterranean Diet

Recipe tags:

Staff Favorites

Course:

Salads

Meal:

Lunch

Rating:

Description:

This Tuscan-inspired salad is a delicious way to use up whole grain bread that is past its prime. Feel free to add additional veggies to the salad, like roasted eggplant, zucchini, summer squash, or even corn.

Serving Size:

1/4 recipe