Tuscan Bread Salad

prep time

20 minutes

cook time

0 minutes

servings

6
Tuscan's hate to waste a scrap of bread. Panzanella, a salad that combines vine-ripened tomatoes, cucumbers, red onions and basil with olive oil and vinegar, is one solution for transforming day-old bread into a delicious meal.

ingredients

1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1 cup fresh basil leaves, torn into small pieces
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and black pepper to taste
1 teaspoon fresh chopped oregano
8 thick slices stale country-style white bread, torn into bite size pieces

instructions

  • In a salad bowl, combine the diced tomatoes, cucumber, onion, garlic and basil. Drizzle with the olive oil and vinegar, season with salt, oregano and pepper; 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.
  • Option: Can use stale French or Italian bread, sliced thick.

nutrition

  • Calories:
    230
    |
  • Fats:
    7.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    0
    mg
    |
  • Sodium:
    850
    mg
    |
  • Carbohydrate:
    34
    g
    |
  • Fiber:
    4
    g
    |
  • Protein:
    7
    g
    |
  • Vitamin A:
    20
    %
    |
  • Vitamin C:
    20
    %
    |
  • Calcium:
    10
    %
    |
  • Iron:
    5
    %

  • T_TuscanBreadSalad

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