PANZANELLA SALAD (BREAD SALAD)

Panzanella Salad (Bread Salad) image

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

Provided by Andrea Longenecker

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 13

Ingredients

4 plum (roma) tomatoes, seeded and cubed
1 cucumber, peeled and diced
½ red onion, thinly sliced
½ cup cubed fontina cheese
½ cup pitted and chopped kalamata olives
2 tablespoons coarsely chopped fresh basil
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 (1 pound) loaf day-old Italian bread, cubed

Steps:

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.

Nutrition Facts : Calories 352 calories, Carbohydrate 33.1 g, Cholesterol 9.6 mg, Fat 20.9 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 4.3 g, Sodium 684.3 mg, Sugar 3 g