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
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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
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 (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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