Panzanella Salad (Bread Salad)1 Reviews
- Prep: 25 min
- Ready In: 35 min
“I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!” - by Andrea
Original recipe yields 8 servings
- 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.
- Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.
Amount Per Serving (8 total)
- 352 cal
- 20.9 g
- 33.1 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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..." See more 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. :)"
Whole Grain Panzanella Bread Salad
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