Olive and Sun-Dried Tomato Panzanella

Olive and Sun-Dried Tomato Panzanella

Panzanella is a perfect, summery side dish to simply grilled chicken, fish, or meat. Recipe provided by Jill Silverman Hough.


  • prep
  • 6-8 servings

Ingredients

  • 1/2 cup olive oil, or more to taste

  • 3 tablespoons red wine vinegar, or more to taste

  • 3 cloves garlic, minced

  • 6 cups 1-inch diced crusty Italian bread

  • 2 cups baby spinach or arugula leaves

  • 3/4 cup drained Lindsay® Naturals Black Ripe Olives

  • 3/4 cup drained Lindsay® Naturals Green Ripe Olives

  • 3/4 cup drained California Sun-Dry® Julienne Cut Sun-Dried Tomatoes

  • 1/2 cucumber, peeled and cut into 1/2-inch dice

  • 1/2 red bell pepper, cut into 1/2-inch dice

  • 1/4 red onion, thinly sliced

  • 16 large basil leaves, cut crosswise into thin slices

  • 3 tablespoons coarsely chopped fresh oregano

  • Salt and black pepper, to taste


Cooking Directions

  1. In small bowl, whisk together olive oil, vinegar, and garlic. Set aside.

  2. In large bowl, toss remaining ingredients.

  3. Add dressing; add more oil, more vinegar, and salt and pepper to taste.


Nutrition

  • Calories318
  • Fat25g
  • Protein3g
  • Cholesterol0mg
  • Total Carbs25g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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