Ditch the carb-free diet philosophy and sample a Mediterranean diet-friendly salad instead. This Italian bread salad, or panzanella, showcases just-right Summer tomatoes, flavored simply with basil, red onion, and garlic. Arugula adds a slight spiciness, as well as potassium and folate.
Adding healthy fats to tomatoes brings out the antioxidants lycopene and beta carotene, so this light olive oil dressing makes the tomatoes even healthier. Try using a multigrain country bread, too. To get the recipe,
- 2 lbs. medium tomatoes, cored and cut into small wedges
- 12 oz. country-style bread, torn into bite-size pieces and lightly toasted
- 1 cup loosely packed baby arugula
- 12 fresh basil leaves, torn
- 1⁄2 red onion, thinly sliced
- 1⁄2 cup extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.
- In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.
- Salads, Bread