Panzenella

Originally, panzanella, or bread salad, was a way to use up day-old bread. Now, it's a beloved classic recipe that's easy to prepare.

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  • Makes: 6 main-dish or 10 side-dish salads
  • Prep: 30 mins
  • Stand: 15 mins

Panzenella

Directions

  1. In a screw-top jar, combine olive oil, vinegar, sugar, and garlic. Season to taste with salt and pepper.
  2. In a very large bowl, combine bread, tomatoes, cucumber, celery, onion, and basil leaves. Cover and shake dressing to combine. Drizzle about half of the dressing over the salad mixture and toss. Let stand for 15 to 30 minutes at room temperature. Top with ricotta and drizzle with remaining dressing. Makes 6 main-dish or 10 side-dish salads.
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Nutrition Facts (Panzenella)

  • Per serving:
  • 447 kcal ,
  • 25 g fat
  • (3 g sat. fat ,
  • 17 mg chol. ,
  • 805 mg sodium ,
  • 45 g carb. ,
  • 3 g fiber ,
  • 11 g pro.
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