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Panzanella (Bread Salad)




Source of Recipe


Marla


Recipe Introduction


This colorful Tuscan salad may be the inspiration of thrifty cooks using up day-old bread, but its sheer simplicity has made it an all-time favorite. Juicy tomatoes and crisp cucumbers give it refreshing coolness.



List of Ingredients




Panzanella (Bread Salad)


3 cups day-old Italian bread torn into bite-size pieces or cut into 1-inch cubes

• 1 pound tomatoes, seeded and coarsely chopped
• 1/2 medium red onion, cut into thin wedges and separated
• 1/2 small cucumber, peeled and cut into chunks
• 1/4 cup snipped fresh basil
• 2 tablespoons snipped fresh parsley
• 2 cloves garlic, minced
• 2 tablespoons red or white wine vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups Torn mixed greens



Recipe



1. In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.


2. For dressing, in a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad. Toss gently to coat. Let stand for 15 minutes to allow the flavors to blend. Serve over torn greens.

Makes 4 side-dish servings.