1/2 loaf Panera Bread Ciabatta, sliced crosswise 1/8-inch thick
1/2 teaspoon coarse salt, divided
1/4 teaspoon ground black pepper, divided
1/4 cup grated Parmesan cheese
3 large ripe beefsteak tomatoes, sliced 1/4-inch thick
3 tablespoons packed fresh basil leaves
1 ounce fresh goat cheese, crumbled
2 teaspoons best-quality balsamic vinegar
2 tablespoons best-quality extra virgin olive oil
1. Preheat oven to 375ºF. Line a large baking sheet with foil. Put ciabatta slices on the foil and coat both sides with cooking spray. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and all of the Parmesan. Bake until lightly browned, 5 to 6 minutes.
2. Arrange tomatoes on a platter or plates with slices overlapping. Scatter on the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Tuck basil leaves in among the slices and crumble goat cheese over the top.
3. Put vinegar in a small bowl and whisk in oil in a slow trickle until blended and thickened. Drizzle over salad and serve immediately with the ciabatta chips.
TIP: For a more colorful salad, use a combination of red, yellow, and purple heirloom tomatoes.
252 calories, 9 g protein, 28 g carbohydrates, 12 g fat, 8 mg cholesterol, 579 mg sodium, 2 g dietary fiber