Panzenella
From: Better Homes and GardensOriginally, 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.
Servings: 6 main-dish or 10 side-dish salads
Prep: 30 mins
Total: 45 mins
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Ingredients
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 clove garlic, minced
Salt and freshly ground black pepper
1 1-pound loaf firm country-style Italian bread, cut or torn into bite-size pieces (9 cups)
3 ripe tomatoes, chopped or 2 cups grape tomatoes, halved
1-1/2 cups chopped cucumber (1 small)
1 cup chopped celery (2 stalks)
1/4 cup chopped sweet onion
1/2 cup small or shredded large basil leaves
1 cup crumbled ricotta salata cheese (4 ounces)
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 mixure 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.
Nutrition Facts
Calories 447, Total Fat 25 g, Saturated Fat 3 g, Cholesterol 17 mg, Sodium 805 mg, Carbohydrate 45 g, Fiber 3 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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