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Panzanella (Bread Salad)

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Prep: 20 minutes
Stand: 15 minutes
 
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Panzanella (Bread Salad)

Ingredients

  • 3  cups day-old Italian bread torn into bite-size pieces or cut into 1-inch cubes
  • 1  pound tomatoes, seeded and coarsely chopped
  • 1/2  of a medium red onion, cut into thin wedges and separated
  • 1/2  of a small cucumber, peeled and cut into chunks
  • 1/4  cup snipped fresh basil
  • 2  tablespoons snipped fresh parsley
  • 2  cloves garlic, minced
  • 2  tablespoons red or white wine vinegar
  • 2  tablespoons olive oil
  • 1/4  teaspoon salt
  • 1/4  teaspoon pepper
  •   Torn mixed greens (about 4 cups)

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

  • Calories 164,
  • Total Fat (g) 8,
  • Saturated Fat (g) 1,
  • Sodium (mg) 264,
  • Carbohydrate (g) 21,
  • Fiber (g) 3,
  • Protein (g) 4,
  • Vitamin A (DV%) 9,
  • Vitamin C (DV%) 47,
  • Calcium (DV%) 4,
  • Iron (DV%) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

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