Panzanella Salad (Bread Salad)
Cafe chopped salad $8.39 add chicken;
Recipe Summary Panzanella Salad (Bread Salad)
I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!Ingredients | Corner Bakery Salads4 plum (roma) tomatoes, seeded and cubed1 cucumber, peeled and diced½ red onion, thinly sliced½ cup cubed fontina cheese½ cup pitted and chopped kalamata olives2 tablespoons coarsely chopped fresh basil½ teaspoon dried oregano½ teaspoon dried parsley½ teaspoon salt¼ teaspoon ground black pepper½ cup extra virgin olive oil3 tablespoons balsamic vinegar1 (1 pound) loaf day-old Italian bread, cubedDirectionsToss 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.Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.Info | Corner Bakery Saladsprep: 25 mins additional: 10 mins total: 35 mins Servings: 8 Yield: 8 servings
TAG : Panzanella Salad (Bread Salad)Salad, Vegetable Salad Recipes,
