Panzanella Salad (Bread Salad)

Panzanella Salad (Bread Salad)

2 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    35 m
Andrea
Recipe by  Andrea

“I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.
  2. Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

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Reviews (2)

Rate This Recipe
Christina
5

Christina

YUM, YUM, YUM!!!!! I measured all of the ingredients for the dressing, using 1/4 cup of basalmic vinegar, instead of just 3 tbsps. (I used white basalmic), but other than that, I just eyeballed all of the other ingredients. I did cube the bread a bit earlier and let it 'dry' on a cookie sheet in a 350 degree oven for a few mins. This was a perfect combo of flavors, IMO. Even hubby, who doesn't like 'soggy bread' ate this up and commented on how good it was. A definite keeper! Thanks for sharing. :)

fuzz butt
0

fuzz butt

This is an awesome salad????

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

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