Lunch Recipe

Panzanella Salad (Bread Salad)

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

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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 FACT

Per Serving: 352 calories; protein 7.8g; carbohydrates 33.1g; fat 20.9g; cholesterol 9.6mg; sodium 684.3mg.

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