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
  • Serving Size: 1 bread mixture and 1 cup romaine lettuce per serving
  • Prep: 20 mins
  • Stand: 15 mins

Panzanella (Bread Salad)

Directions

  1. In a large bowl toss together bread pieces, tomatoes, onion, and basil. Set aside.
  2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve bread mixture over romaine lettuce.

From the Test Kitchen

*

To dry bread, tear or cube bread and spread in a shallow baking pan. Let stand at room temperature for at least 8 hours or up to 24 hours, stirring once or twice. (Or preheat oven to 300 degrees F. Bake bread pieces for 8 to 10 minutes or until dry but not toasted, stirring once or twice.)

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Nutrition Facts (Panzanella (Bread Salad))

  • Per serving:
  • 213 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 417 mg sodium ,
  • 29 g carb. ,
  • 4 g fiber ,
  • 6 g pro.
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