Italian Bread Salad (Panzanella)

Name: Italian Bread Salad (Panzanella) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 Cups italian or French Bread cut into 1 inch pieces (best to use hearty thick crusted bread); 1/2 Cup extra virgin olive oil; salt and pepper; 1and 1/2 lbs. tomatoe cored seeded and cut into one inch pieces; 3 tablespoons red wine vinegar; i large or two medium cucumber cut length-wise seeded and sliced; 1 shallot sliced thin; 1/4 cup chopped frsh basil

Minutes to Cook: 20

Number of Servings: 4

Ingredients

6 Cups italian or French Bread cut into 1 inch pieces (best to use hearty thick crusted bread)1/2 Cup extra virgin olive oilsalt and pepper1and 1/2 lbs. tomatoe, cored, seeded and cut into one inch pieces3 tablespoons red wine vinegari large or two medium cucumber, cut length-wise, seeded and sliced1 shallot sliced thin1/4 cup chopped frsh basil

Directions

1. Adjust oven rack to middle position a heat oven to 400 degrees.Toss bread pieces with 2 tablespoons of oil and 1/4 tsp. salt.Arrange bread crumbs in single layer on rimmed baking sheet.Toast bread pieces until just starting to turn light golden, about 15-20 minutes, stirring halfway through. Set aside to cool to room temperature.

2. Gently toss tomatoes and 1/4 tsp. salt. Transfer to colander and set over bowl to drain for 15 minutes, tossing occasionally.

3. Whisk remaining 6 tablespoons of oil, vinegar and 1/4 teaspoon pepper into reserved tomatoe juice. Add bread pieces, toss to coat and let stand 10 minutes, tossing occasionaly.

4. Add tomatoes, cucumber, shallot and basil with bread pieces and toss to coat. Season with salt and pepper to taste and serve immediately.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KISSIETAZ2.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 584.8
Total Fat: 30.9 g
Cholesterol: 0.0 mg
Sodium: 1,283.3 mg
Total Carbs: 66.4 g
Dietary Fiber: 5.2 g
Protein: 11.5 g

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