Recipes and Cooking Panzanella (Bread Salad) 5.0 (1) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 13, 2012 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos/Moving Waters Inc Prep Time: 20 mins Stand Time: 15 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 cup dried Italian bread* torn into bite-size pieces or cut into 1-inch cubes 1 ½ cup coarsely chopped seeded tomatoes (3 medium) ½ of a medium red onion, cut into thin wedges and separated ¼ cup snipped fresh basil or Italian (flat-leaf) parsley 2 tablespoon red or white wine vinegar 2 tablespoon olive oil 2 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon ground black pepper 4 cup torn or chopped romaine lettuce Directions In a large bowl toss together bread pieces, tomatoes, onion, and basil. Set aside. 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. * 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°F. Bake bread pieces for 8 to 10 minutes or until dry but not toasted, stirring once or twice.) Rate it Print Nutrition Facts (per serving) 213 Calories 9g Fat 29g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 213 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 417mg 18% Total Carbohydrate 29g 11% Protein 6g Potassium 388mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.