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Panzanella Italian Bread Salad

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Ingredients

Adjust Servings:
2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaf, torn into small pieces
1/2 cup extra virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
salt & freshly ground black pepper, to taste
6 - 8 slices thick country bread, torn into bite-size pieces sourdough is good - dense, bakery bread

Nutritional information

559.6
Calories
261 g
Calories From Fat
29.1 g
Total Fat
4.3 g
Saturated Fat
0 mg
Cholesterol
501.6 mg
Sodium
63.5 g
Carbs
3.9 g
Dietary Fiber
7.9 g
Sugars
12.9 g
Protein
200 g
Serving Size

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Panzanella Italian Bread Salad

Features:
    Cuisine:

    I love this salad in the summer when my garden is producing. I usually throw some sort of protein in leftover steak, shrimp, chicken and serve it as a meal. I also add other types of veggies as they come in and out of season. Fresh basil is a must. If you dont have it, dont make it.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Panzanella Italian Bread Salad, Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old or older bread. Simply delicious!!!, I love this salad in the summer when my garden is producing. I usually throw some sort of protein in leftover steak, shrimp, chicken and serve it as a meal. I also add other types of veggies as they come in and out of season. Fresh basil is a must. If you dont have it, dont make it., i have only one question, what is this dish for? like is it a lunch or dinner? or is it appropriate for dinner or is it a party dish? please help me answer my question!!


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    Steps

    1
    Done

    In a Bowl, Combine the Tomatoes, Cucumber, Onion, Garlic and Basil.

    2
    Done

    Drizzle With the 1/2 Cup Olive Oil and the 3 Tblsps Vinegar, Season With Salt and Pepper and Toss Well.

    3
    Done

    Place Half of the Bread in a Wide, Shallow Bowl.

    4
    Done

    Spoon Half of the Tomato Mixture Over the Bread.

    5
    Done

    Layer the Remaining Bread on Top and Then the Remaining Tomato Mixture.

    6
    Done

    Cover and Refrigerate For 1 Hour.

    7
    Done

    Just Before Serving, Toss the Salad and Adjust the Seasonings With Salt and Pepper.

    8
    Done

    If the Bread Seems Dry, Add a Little Oil or Vinegar.

    9
    Done

    Serve Immediately.

    Avatar Of Alana Perry

    Alana Perry

    Comfort food connoisseur dedicated to sharing hearty recipes that warm the soul.

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