Tomato Panzanella
Type: Side Dish
Serves: 6
- 1 cup cooked fresh corn kernels
- 4 large heirloom tomatoes, coarsely chopped
- 1 tablespoon dry white wine
- 3 cups French bread loaf, cut into 1-inch cubes and toasted
- 1 English cucumber, sliced
- ¼ cup extra virgin olive oil
- ¼ red onion, thinly sliced
- ⅓ cup torn fresh basil
- salt and fresh ground black pepper to taste
- 1 tablespoon sherry vinegar
- Toss together corn, tomatoes, wine, toasted bread cubes, cucumber, olive oil, onion, basil, and salt and pepper to taste. Let stand 30 minutes. Add vinegar, and toss to combine.
Calories: 200 Fat: 11g Carbohydrates: 24g Sodium: 135mg Fiber: 3g Protein: 4g Cholesterol: 0mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2015/04/tomato-panzanella/
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