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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
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1/2
of a medium red onion, cut into thin wedges and separated
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1/2
of a small cucumber, peeled and cut into chunks
-
1/4
cup snipped fresh basil
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2
tablespoons snipped fresh parsley
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2
cloves garlic, minced
-
2
tablespoons red or white wine vinegar
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2
tablespoons olive oil
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1/4
teaspoon salt
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1/4
teaspoon pepper
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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
(Panzanella (Bread Salad))
- Servings Per Recipe 4,
- Calories 164,
- Protein (gm) 4,
- Carbohydrate (gm) 21,
- Fat, total (gm) 8,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 93,
- Vitamin C (mg) 28,
- Sodium (mg) 264,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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