Tuscan Panzanella

You say bread salad, the Tuscans say panzanella. Mix up the typical salad with this outdoor-friendly Italian party-pleaser.

INGRIDIENT

½ large loaf rustic Italian bread

6 ripe tomatoes, chopped

3 tablespoons finely chopped red onion

1 large cucumber - peeled, seeded, and chopped

1 stalk celery, chopped

1 bulb fennel, chopped

1 yellow pepper - seeded, ribs removed, and chopped

3 tablespoons red wine vinegar

¾ cup extra-virgin olive oil

1 clove garlic, finely chopped

12 leaves fresh basil, torn, or more to taste

Salt and pepper to taste

DIRECTION

Step: 1

Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.

NUTRITION FACT

Per Serving: 428 calories; protein 6.2g; carbohydrates 34.4g; fat 30.1g; sodium 335mg.

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