Summer Tomato Panzanella Recipe | Dr. McDougall

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