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.
Prep Time:
20 mins
Total Time:
35 mins
Servings:
Makes 4 side-dish servings.
Ingredients
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3 cups day-old Italian bread torn into bite-size pieces or cut into 1-inch cubes
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1 pound tomatoes, seeded and coarsely chopped
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1/2 of a medium red onion, cut into thin wedges and separated
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1/2 of a small cucumber, peeled and cut into chunks
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1/4 cup snipped fresh basil
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2 tablespoons snipped fresh parsley
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2 cloves garlic, minced
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2 tablespoons red or white wine vinegar
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2 tablespoons olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Torn mixed greens (about 4 cups)
Directions
1.
In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.
2.
For dressing, in a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad. Toss gently to coat. Let stand for 15 minutes to allow the flavors to blend. Serve over torn greens. Makes 4 side-dish servings.
Nutrition information
Calories 164, Total Fat 8 g, Saturated Fat 1 g, Sodium 264 mg, Carbohydrate 21 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 9%, Vitamin C 47%, Calcium 4%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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