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Whole Grain Panzanella Bread Salad

Whole Grain Panzanella Bread Salad

  • Prep

    15 m
  • Cook

    3 m
  • Ready In

    18 m
Roman Meal(R)

Roman Meal®

Seasonal freshness and natural whole grain goodness make this salad perfect for a picnic.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat broiler to 400 F. Foil-line one baking sheet.
  2. Brush bread lightly on both sides with 1 tablespoon olive oil; place on baking sheet. Broil about 2 minutes, turning once, until golden. Watch carefully to avoid burning. Remove from oven. Sprinkle cheese on one side of toasted bread; return to oven for about 20 seconds until cheese is melted and bubbly; cool completely. Cut bread into 1-inch pieces.
  3. Combine tomatoes, cucumbers, onion, vinegar, basil and remaining 2 tablespoons olive oil in large serving bowl. Sprinkle with salt and pepper to taste. Top with bread pieces just prior to serving.
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