Panzanella salad with roasted pork
3
Points®
Total time: 39 min • Prep: 14 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
The key to making this bread-based salad is cubed day-old bread. Baguettes and Italian breads begin crispy and work best for soaking up the savory flavors of the basil enhanced red wine vinaigrette. Fresh onions and cucumbers bring in the veggie crunch and the hint of capers add a salty finish. Cook your pork to your desired temperature and, after resting, cut into cubes to top the salad. This one-dish meal needs no other accompaniments and makes equally as delicious a dinner as a lunch. Substitute roasted chicken for pork if you prefer.
Ingredients
Uncooked lean pork tenderloin
1 pound(s), trimmed of all visible fat
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
French bread
8 oz, day-old, or Italian bread, cut into 1-inch cubes
Tomato
3 large, ripe, each cut into 12 wedges
English cucumber
½ medium, peeled and cut into scant 1⁄4-inch-thick slices
Red onion
1 small, thinly sliced
Fat free red wine vinaigrette
½ cup(s)
Fresh basil
⅓ cup(s), fresh, chopped
Capers
1 Tbsp, drained
Instructions
1
Preheat the oven to 425°F. Spray a shallow roasting pan with nonstick spray.
2
Sprinkle the pork with salt and pepper; place in the pan. Roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium, 20–25 minutes. Let stand 5 minutes, then cut evenly into 12 slices.
3
Meanwhile, combine the bread, tomatoes, cucumber, onion, vinaigrette, basil, and capers in a large bowl. Toss well and let stand until the bread soaks up the juices, about 20 minutes. Divide the salad evenly among 6 plates. Top each salad with 2 slices of the pork and serve at once. Yields 1 salad per serving.
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