Panzanella with Chicken Sausage
Makes 4 Servings
Serving Size: 2-1/2 Cups Panzanella and 1 Sausage
The first time I ever had panzanella (tomato and bread salad) I was sitting in the garden of an Italian restaurant on a warm, crystal clear day in New York. The dish was a revelation—so simple yet so satisfying. One bite of this dish brings me right back there, and it is practically as relaxing to make.
Per Serving: Calories 520; Total Fat 25 G; Sat Fats 5 G; Mono Fat 8 G; Poly Fat 3 G; Protein 36 G; Carb 39 G; Fiber 10 G; Cholesterol 110 Mg; Sodium 540 Mg
Excellent Source of Fiber, Folate, Manganese, Potassium, Protein, Selenium, Vitamin A, Vitamin C, Vitamin K
Good Source of Copper, Iron, Magnesium, Niacin, Phosphorus, Thiamin, Vitamin B6
- 8 medium ripe tomatoes, cut into wedges (about 1-1/2 pounds)
- 1 small English cucumber, cut into half moons
- 1/2 medium red onion, thinly sliced into half moons
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small whole-grain baguette or other crusty bread (preferably day-old;
about 8 ounces), cut into 3/4-inch chunks
- 1/3 cup basil leaves, coarsely chopped
- 1 12-ounce package Italian-style pre-cooked chicken sausage
In a large bowl, toss together the tomatoes, cucumber, onion, oil, vinegar, salt, and pepper. Add the bread chunks and basil and toss well so all the bread is well moistened.
Preheat a grill or grill pan over medium-high heat.
Add the sausage and cook, turning once or twice, until warmed through and grill marks are formed, about 8 minutes. Serve the sausage, whole, alongside the panzanella.
Did You Know?
Chicken and turkey sausage contain 1/3 the calories and 1/3 the fat of regular pork sausage.
Luscious, Healthy Recipes for Every Meal of the Week
- by Ellie Krieger
- Wiley 2009
- Hardcover; $29.95; 272 pages
- ISBN-10: 0470423544
- ISBN-13: 978-0-470-42354-7
- Reprinted by permission.
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This page created April 2010