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Panzanella

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Panzanella

Panzanella

amanda

Equipment

  • - Kitchen Knife

  • - Cutting Board

  • - Mixing Bowls

  • - Salad Bowl (Large)

  • - Potato Masher

  • - Colander

  • - Kitchen Scissors

  • - Microwave-Safe Bowl

  • - Bread Knife

  • - Salad Spinner

  • - Glass Food Storage Containers with Lids

Ingredients

  • 4 cups cubed whole-grain country bread

  • 3 tomatoes (about 2 pounds), chopped

  • 1/2 red onion, thinly sliced

  • 1/4 cup reduced-sodium fat-free chicken broth

  • 2 tablespoons red wine or balsamic vinegar

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup mini mozzarella balls, quartered

  • 1 cup roasted red pepper, thinly sliced

  • 1/4 cup turkey pepperoni, thinly sliced

  • 1/4 cup packed fresh basil

  • 1 teaspoon chopped fresh thyme

Instructions

1

Instruction 1

Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme.
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