Panzanella Salad

Name: Panzanella Salad
Ingredients: 1-1/2 gal. rustic sourdough bread, cut into 1-inch pieces; 1-1/2 cups extra virgin olive oil; 1-1/2 qt. tomatoes, small dice; 3 cups yellow tomatoes, small dice; 3 cups red peppers, small dice; 3 cups yellow peppers, small dice Target 1 pkg For $2.99 thru 02/06; 3 cups cucumbers, small dice; 3 cups sliced Kalamata olives; 3 cups red onions, sliced; 3/4 cup Italian parsley, chopped; 3 qt. KRAFT Zesty Italian Dressing; 1-1/2 cups fresh basil leaves, chiffonade, divided

12 ingredients

9 steps

Ingredients

1-1/2 gal. rustic sourdough bread, cut into 1-inch pieces
1-1/2 cups extra virgin olive oil
1-1/2 qt. tomatoes, small dice
3 cups yellow tomatoes, small dice
3 cups red peppers, small dice
3 cups yellow peppers, small dice Target 1 pkg For $2.99 thru 02/06
3 cups cucumbers, small dice
3 cups sliced Kalamata olives
3 cups red onions, sliced
3/4 cup Italian parsley, chopped
3 qt. KRAFT Zesty Italian Dressing
1-1/2 cups fresh basil leaves, chiffonade, divided

Directions

1

Spread bread pieces into single layer in sheet pan; let stand, uncovered, 1 to 3 hours or until dried.
2

Drizzle with oil.
3

Bake in 350 degrees F standard oven until lightly browned; cool.
4

Combine bread cubes with all remaining ingredients except for 1/2 cup of the basil (or except for 2 tsp.
5

of the basil for trial recipe).
6

Let stand 30 min.
7

For each serving: Place 2 cups salad in serving dish.
8

Garnish with 1 tsp.
9

of the remaining basil.