Panzenella


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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.

Panzenella
Prep Time: 30 mins
Total Time: 45 mins
Servings: 6 main-dish or 10 side-dish salads
See More Better Homes and Gardens Recipes
Ingredients
  • 1/2 cup  extra virgin olive oilOn Sale
  • 1/4 cup  red wine vinegarOn Sale
  • 1 tablespoon  sugarOn Sale
  • 1 clove  garlic, mincedOn Sale
  •   Salt and freshly ground black pepperOn Sale
  • 1 1-pound loaf  firm country-style Italian bread, cut or torn into bite-size pieces (9 cups)On Sale
  • 3   ripe tomatoes, chopped or 2 cups grape tomatoes, halvedOn Sale
  • 1-1/2 cups  chopped cucumber (1 small)On Sale
  • 1 cup  chopped celery (2 stalks)On Sale
  • 1/4 cup  chopped sweet onionOn Sale
  • 1/2 cup  small or shredded large basil leavesOn Sale
  • 1 cup  crumbled ricotta salata cheese (4 ounces)On Sale
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

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