Panzanella (Italian Bread Salad)

Panzanella, a traditional bread salasd is one of my favorites – you can make it with many variations.  I found this recipe in  Self magazine – a basic, lower fat version:

Serves 4

4 cups cubed whole grain country bread
3 tomatoes, chopped
1/2 red onion, thinly sliced
1/4 cup reduced sodium fat-free chicken broth
2 tbsp red wine or balsamic vinegar
1/2 tsp sazlt
1/4 tsp fresh ground black pepper
1 cup mini mozarella balls, halved
1/4 cup packed fresh basil

Place bread, tomaotes, onion, broth and vinegar in a bowl – add salt and pepper.  Stir to coat, breaking up bread cubes. Add mozzarella, stir to coat.  Refrigerate one hour before serving.  Divide among 4 bowls and garnish with basil.


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