Tuscan Bread Salad

Jan 18, 2018, 01:32 AM

memorial day, picnic, vegetarian, meatless

Servings:

Prep time:

20 minutes

Cook time:

0 minutes

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Calories:

230

Fat:

7.0

TransFat:

Cholesterol:

Sodium:

850

Carbohydrate:

Fiber:

Protein:

VitaminA:

VitaminC:

Calcium:

Iron:

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.

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.

Recipe Categories:

Vegetables
Salads
Classic Italian

Brand:

Tuttorosso

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Meal Type:

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Ingredients

1 (28 ounce) can Tuttorosso® Diced Tomatoes, 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