Recipe: Panzanella with Chicken Sausage

the appetizer:

So Easy by Ellie Krieger, includes health-conscious recipes like Cheddar-Apple Quesadilla; Ham & Cheese Panini; and Panzanella with Chicken Sausage.

Cookbook

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.