Panzanella (Bread Salad)

Name: Panzanella (Bread Salad)
Ingredients: 3 cups day-old Italian bread, torn into bite-size pieces or cut into 1 inch cubes; 1 lb tomatoes, seeded and coarsely chopped; 12 medium red onion, cut into thin wedges and separated; 12 small cucumber, peeled and cut into chunks; 14 cup snipped fresh basil; 2 tablespoons snipped fresh parsley; 2 cloves garlic, minced; 2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar; 2 tablespoons olive oil; 14 teaspoon salt; 14 teaspoon pepper; 4 cups torn mixed greens

12 ingredients

5 steps

Ingredients

3 cups day-old Italian bread, torn into bite-size pieces or cut into 1 inch cubes
1 lb tomatoes, seeded and coarsely chopped
12 medium red onion, cut into thin wedges and separated
12 small cucumber, peeled and cut into chunks
14 cup snipped fresh basil
2 tablespoons snipped fresh parsley
2 cloves garlic, minced
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
2 tablespoons olive oil
14 teaspoon salt
14 teaspoon pepper
4 cups torn mixed greens

Directions

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.
3

Toss gently to coat.
4

Let stand for 15 minutes to allow the flavors to blend.
5

Serve over torn greens.