“This is an Italian salad made with dry bread and tomatoes. Delicious.” - by Cecilia McGinnis
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
- Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
- Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.
Nutrition
Amount Per Serving (8 total)
- Calories
- 268 cal
- 13%
- Fat
- 17.6 g
- 27%
- Carbs
- 21.5 g
- 7%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This panzanella salad made with fresh ingredients from the garden is delicious and satisfying. The simple dressing added good flavor, and we enjoyed the slight twist with the use of wheat bread...." See more"
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