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Panzanella (Bread Salad)

This colorful Tuscan salad may be the inspiration of thrifty cooks using up day-old bread, but its sheer simplicity has made it an all-time favorite. Juicy tomatoes and crisp cucumbers give it refreshing coolness.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Stand: 15 mins

Panzanella (Bread Salad)

Ingredients

Directions

  1. In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.
  2. 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

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