Heirloom Tomato and Almond Panzanella Salad

This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled. 

Prep time: 15 minutes
Cook time: 5 to 10 minutes
Servings: 8

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INGREDIENTS

• 7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)

• 1/4 cup extra virgin olive oil

• 3 tablespoons lemon juice

• 1 teaspoon sugar

• 1/2 teaspoon sea salt

• Freshly ground pepper to taste

• 3 cups 1-inch cubes heirloom tomatoes

• 1/2 cup thinly sliced and coarsely chopped red onion

• 1/2 cup Mariani Slivered Almonds, toasted

• 1/4 cup snipped fresh basil

INSTRUCTIONS

1. Preheat oven to 450°F.

2. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool.

3. Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well.

4. Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices.

5. Add almonds and basil and toss again lightly. 

Nutritional analysis per serving:

Calories: 280, Fat: 11g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 280mg, Potassium: 570mg, Carbohydrates: 40g, Fiber: 7g, Sugar: 13g, Protein: 7g, Vitamin D: 0 IU, Vitamin C: 50%, Calcium: 8%, Iron: 8%

Yield: 8Print Recipe

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Heirloom Tomato and Almond Panzanella Salad

This traditional bread and tomato salad gets extra flavor and crunch from toasted almonds. Serve at room temperature or lightly chilled.

prep time: 15 minscook time: 5 to 10 minstotal time: 20 to 25 mins

ingredients:

• 7 cups 3/4-inch hearty bread cubes (use a mixture of wheat and white)
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon sea salt
• Freshly ground pepper to taste
• 3 cups 1-inch cubes heirloom tomatoes
• 1/2 cup thinly sliced and coarsely chopped red onion
• 1/2 cup Mariani Slivered Almonds, toasted
• 1/4 cup snipped fresh basil

instructions

1. Preheat oven to 450°F. 
2. Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasty and firm; let cool. 
3. Whisk together olive oil, lemon juice, sugar, salt and pepper in a medium bowl. Add tomatoes and onion and stir well. 
4. Place bread in a large bowl and top with tomato mixture. Toss well to coat, pressing tomatoes slightly with the back of a spoon to release juices. 
5. Add almonds and basil and toss again lightly. 

Calories

280

Fat

11g

Sat. Fat

1g

Carbs

40g

Protein

7g

Sugar

13g

Trans Fat

0g

Cholesterol

0mg

Sodium

280mg

Potassium

570mg

Fiber

7g

Vitamin D

0 IU

Vitamin C

50%

Calcium

8%

Iron

8%

Created using The Recipes Generator