Williams-Sonoma Panzanella (Bread Salad)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tomatoes, cut into bite-size pieces 1 small cucumber, peeled and sliced 1 small red onion, thinly sliced 1 cup fresh basil leaves, torn into small pieces 1/2 cup extra-virgin olive oil, plus more as needed 3 Tbs. balsamic or red wine vinegar, plus more as needed Salt and freshly ground pepper, to taste 6 to 8 thick slices country-style white bread, torn into bite-size pieces
In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well.
Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.
Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately.
Serving Size: Serves 4 to 6
Number of Servings: 6
Recipe submitted by SparkPeople user LTUX1234.
Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.
Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately.
Serving Size: Serves 4 to 6
Number of Servings: 6
Recipe submitted by SparkPeople user LTUX1234.
Nutritional Info Amount Per Serving
- Calories: 258.6
- Total Fat: 19.9 g
- Cholesterol: 0.0 mg
- Sodium: 180.5 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.5 g
- Protein: 3.1 g
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