Summer Tomato Panzanella Recipe
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
Ingredients
- 1 Loaf Fat-free French or Italian-style bread, crusts on, cut into 1-inch cubes
- 1 Cucumber, cut into 1/2-inch dice
- 1 Green bell pepper, seeded and cut into 1/2-inch dice
- 3 Ripe tomatoes, cut into 1/2-inch dice
- 1/2 Cup Chopped fresh basil
- 1/4 Cup Kalamata olives, pitted and cut into quarters
- 1 Cup Fat-Free Balsamic Vinaigrette
- 3 Cloves Garlic, crushed or minced
- 2 Tbsp Hot water
- 2 Tbsp Vegetable broth
- 2 Tsp Balsamic vinegar
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