Panzanella (Bread Salad)
cups day-old Italian bread torn into bite-size pieces or cut into 1-inch cubes
pound tomatoes, seeded and coarsely chopped
of a small cucumber, peeled and cut into chunks
cup snipped fresh basil
tablespoons snipped fresh parsley
cloves garlic, minced
tablespoons red or white wine vinegar
tablespoons olive oil
Torn mixed greens (about 4 cups)
- In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.
- For dressing, in a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad. Toss gently to coat. Let stand for 15 minutes to allow the flavors to blend. Serve over torn greens. Makes 4 side-dish servings.
Nutrition Facts(Panzanella (Bread Salad))
- Per serving:
- 164 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 264 mg sodium,
- 21 g carb.,
- 3 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet