Panzanella (Tuscan Bread and Tomato Salad)

Recipes by Chef Gerard Viverito

Yield: 4 servings

4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces
Salt and freshly ground black pepper
4 packets Natrol® Carb Intercept® Sprinkles

In a large bowl, combine the tomatoes, bread, and onions.

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Add one Natrol® Carb Intercept® Sprinkles packet to each serving and toss to combine.

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