Panzanella (Italian Bread Salad)

Recipe by: WW magazine JULY 1998

2 Points Per Serving

4 cups (1/2 inch) cubed

French bread

5 cups chopped tomato (about 2 lbs)

1 cup chopped cucumber

1/2 cup sliced green onions

1/2 cup chopped yellow bell pepper

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/4 cup fresh lemon juice

1 1/2 TBS. olive oil

1/4 tsp salt

1/4 tsp pepper

1 galic clove, minced

Preheat oven to 350º. Place French bread cubes in a single layer on a baking sheet. Bake at 350º for 12 minutes or until cubes are toasted. Set aside, and let cool. Combine chopped tomato and next 5 ingreds. in a large bowl. Combine lemon juice and next 4 ingreds; stir with a whisk until mixture is blended. Pour juice mixture over tomato mixture, tossing to coat. Cover and chill at least 30 minutes. Add toasted bread to tomato mixture just before serving; toss gently to coat. Serve immediately.

Yield: 8 (1 cup) servings

Shared by: Legacy71