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Panzanella (Bread Salad)

Makes: 4 servings
Prep 20 mins Stand 15 mins
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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