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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
(Panzanella (Bread Salad))
- Servings Per Recipe 4,
- cal. (kcal) 164,
- Fat, total (g) 8,
- sat. fat (g) 1,
- carb. (g) 21,
- fiber (g) 3,
- pro. (g) 4,
- vit. A (RE) 93,
- vit. C (mg) 28,
- sodium (mg) 264,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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