Steak Panzanella

1. Preheat oven to 400°F.

2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400 for 8 minutes or until toasted; cool.

3. Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.

4. Add bread cubes, arugula, and Recipe #513152 to tomato mixture; toss gently to coat. Serve immediately.

5. Serving size = 2 cups.

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Nutrient	Quantity
Total fats	4.8162 g
Protein	81.3482 g
Carbohydrates	65.4055 g
Energy	603.0658 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.218 g
Water	1527.3215 g
Aspartic acid	1.8852 g
Calcium, Ca	628.8367 mg
Lutein + zeaxanthin	3679.9492 g
Fiber, total dietary	17.5316 g
Carotene, beta	6311.5424 g
Niacin	11.8196 mg
Vitamin A, RAE	682.8661 g
Arginine	0.4298 g
Riboflavin	0.8698 mg
Tocopherol, beta	0.1134 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	5.3655 g
Sodium, Na	610.1646 mg
Fatty acids, total saturated 16:1 undifferentiated	0.064 g
Total lipid (fat)	4.8162 g
Manganese, Mn	1.9789 mg
Fructose	16.5726 g
Proline	0.2766 g
Fatty acids, total saturated 16:0	0.6413 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	4.2143 g
Choline, total	317.6542 mg
Sugars, total	41.3541 g
Serine	0.3939 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.2283 g
Fatty acids, total saturated 20:4 undifferentiated	0.1777 g
Vitamin B-6	1.8745 mg
Selenium, Se	58.6582 g
Ash	12.4209 g
Fatty acids, total saturated 18:1 undifferentiated	0.6563 g
Pantothenic acid	1.4521 mg
Phenylalanine	0.3989 g
Copper, Cu	1.7888 mg
Betaine	1.3944 mg
Thiamin	0.9452 mg
Retinol	102 g
Methionine	0.0953 g
Iron, Fe	9.9716 mg
Carbohydrate, by difference	65.4055 g
Phosphorus, P	969.6572 mg
Folate, total	294.0598 g
Tocopherol, gamma	1.4554 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	29177.5939 g
Alanine	0.4114 g
Cholesterol	170 mg
Valine	0.3141 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	1.2778 g
Glycine	0.3167 g
Carotene, alpha	1172.4601 g
Glucose (dextrose)	15.756 g
Fatty acids, total saturated 14:0	0.0119 g
Zinc, Zn	5.9878 mg
Isoleucine	0.2873 g
Fatty acids, total saturated 12:0	0.002 g
Fatty acids, total polyunsaturated	1.9127 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.4261 g
Tocotrienol, alpha	0.1552 mg
Vitamin A, IU	11870.9348 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0409 g
Folate, DFE	294.0598 g
Tryptophan	0.1061 g
Vitamin C, total ascorbic acid	277.2013 mg
Phytosterols	98.6288 mg
Galactose	0.0341 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.2187 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	188.2075 g
Fatty acids, total saturated	0.8939 g
Histidine	0.2121 g
Fatty acids, total monounsaturated	0.7213 g
Threonine	0.3985 g
Folate, food	294.0598 g
Cryptoxanthin, beta	35.8075 g
Vitamin E (alpha-tocopherol)	8.7099 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	246.8106 mg
Lysine	0.4284 g
Potassium, K	4007.412 mg
Cystine	0.1408 g
Fluoride, F	27.3549 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.75 teaspoon	13.7655	3.4431	0
Extra virgin olive oil	1 tablespoon	302.6	0	1.7
Tomato	2.5 pound	204.1168	44.1119	2.268
English cucumber	1 cup	302.6	0	1.7
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	1	4.47	0.9918	0.015
Basil	0.5 cup	2.76	0.318	0.0768
red pepper	0.5 cup	30	6.6075	0.33
kosher salt	0.25 teaspoon	302.6	0	1.7
caper	1.5 1/2	2.967	0.6308	0.1109
red onion	0.5 cup	32	7.472	0.08
arugula	1.5 cups	7.5	1.095	0.198
sherry wine vinegar	3 tablespoons	302.6	0	1.7
ciabatta	0.5 cups	302.6	0	1.7
garlic steak chimichurri sauce	12 ounces	302.6	0	1.7