Panzanella Salad (Bread Salad) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I frequent a restaurant that serves something like this. After tinkering, I think I found my version!! Ingredients:
4 plum (roma) tomatoes, seeded and cubed |
1 cucumber, peeled and diced |
1/2 red onion, thinly sliced |
1/2 cup cubed fontina cheese |
1/2 cup pitted and chopped kalamata olives |
2 tablespoons coarsely chopped fresh basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried parsley |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup extra virgin olive oil |
3 tablespoons balsamic vinegar |
1 (1 pound) loaf day-old italian bread, cubed |
Directions:
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.
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.
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