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 caloriescarbohydrate: 33.1 gcholesterol: 9.6 mgfat: 20.9 gfiber: 2.3 gprotein: 7.8 gsaturatedFat: 4.3 gservingSize: -sodium: 684.3 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Panzanella Salad (Bread Salad)
Directions
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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.
Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.