ARTICHOKE AND TOMATO PANZANELLA

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Artichoke and Tomato Panzanella image

Make and share this Artichoke and Tomato Panzanella recipe from Food.com.

Provided by Barbell Bunny

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
4 cups diced day old bread
3 tomatoes, seeds removed, diced
1 cup marinated artichoke, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
5 basil leaves
grated parmesan cheese (optional)

Steps:

  • Heat olive oil in a skillet over medium-high heat. Add bread and cook just until toasted, about 5 minutes.
  • In a bowl, combine bread and remaining ingredients. Mix well. Cover and let sit at room temp for 30 minutes.
  • Toss once more, sprinkle with Parmesan cheese if desired and serve.

Nutrition Facts : Calories 189.5, Fat 5.2, SaturatedFat 0.8, Sodium 405.3, Carbohydrate 31.6, Fiber 5.9, Sugar 4.8, Protein 5.6

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