Panzanella Salad (Bread Salad) recipe

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Ingredients

4 plum (roma) tomatoes, seeded and cubed
1 cucumber, peeled and diced
½ red onion, thinly sliced
½ cup cubed fontina cheese
½ cup pitted and chopped kalamata olives
2 tablespoons coarsely chopped fresh basil
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 (1 pound) loaf day-old Italian bread, cubed

Nutrition Info

352 calories
carbohydrate: 33.1 g
cholesterol: 9.6 mg
fat: 20.9 g
fiber: 2.3 g
protein: 7.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 684.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.

  2. Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

Recipe Yield

8 servings

Recipe Note

I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!

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