Italian Bread Salad Stuffed Tomato(Panzanella) Recipe
Servings: 6
Ingredients
- 4 med. sized tomatoes
- 1 1/3 c. dry Italian bread cubes (1/2")
- 1/32 c. minced cucumber
- Healthy pinch grnd black pepper
- 1/3 c. minced celery
- Healthy pinch garlic pwdr
- 2 T sliced radishes, quartered
- 1/3 c. vegetable oil
- 1/4 teaspoon salt
- 2 teaspoon red wine vinegar
- 1/4 teaspoon tarragon leaves, crushed
Directions
- Use ripe tomatoes. In a large bowl, place bread, cucumber, celery, radishes. Put together oil, vinegar, tarragon, salt, garlic pwdr, black pepper. Pour over bread mix. Coat evenly. Refrigerate 30 min. Turn tomatoes, stem side down. Cut tomatoes part way through into 6 wedges. Open gently to create a star. Spoon 1/2 cup of bread mix into each tomato. Garnish with parsley. 4 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 117 | 43% |
| Total Fat 13.24g | 17% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.31g | |
| Cholesterol 0mg | 0% |
| Sodium 447mg | 19% |
| Potassium 263mg | 8% |
| Total Carbs 32.94g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.42g | 2% |
| Protein 6.91g | 11% |
