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Panzanella Salad

Panzanella Salad

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What makes this salad so good? There are fresh veggies, fresh basil and freshly grated Parmesan, but the key to its exceptional flavor is the roasted garlic Italian bread cubes. They add wonderful taste and texture to this light and refreshing main dish salad. This recipe was developed using hand-crafted Ecce Panis bread. If Ecce Panis isn't available in your market, you can substitute your favorite artisan-quality bread.

serves 6 people

Ingredients

cost per recipe: $14.61

The price is determined by the national average.

  • 3/4

    cup olive oil

  • 1/2

    cup red wine vinegar

  • 1

    loaf Ecce Panis Roasted Garlic Italian Loaf, cut into 1-inch cubes

  • 2

    pounds plum tomato, cut in quarters

  • 3

    cucumber, cut in half, seeded and cut into 1-inch cubes

  • 2

    yellow bell pepper, cut into 1-inch pieces

  • 1

    small red onion, thinly sliced

  • 1 1/2

    cups pitted kalamata olives

  • 1/4

    cup packed fresh basil leaves, chopped

  • 1

    dash each saltand ground black pepper

  • 1/2

    cup freshly grated Parmesan cheese

view nutrition info

How to Make It

Beat the oil and vinegar in a large bowl with a fork or whisk.  Add the bread, tomatoes, cucumbers, peppers, onion, olives and basil and toss to coat.  Season with the salt and black pepper.
Let stand for 30 minutes.  Sprinkle with the cheese before serving.
Step 1

Beat the oil and vinegar in a large bowl with a fork or whisk.  Add the bread, tomatoes, cucumbers, peppers, onion, olives and basil and toss to coat.  Season with the salt and black pepper.

Step 2

Let stand for 30 minutes.  Sprinkle with the cheese before serving.

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Made With
Ecce Panis Roasted Garlic Italian Loaf, cut into 1-inch cubes

Ecce Panis Roasted Garlic Italian Loaf, cut into 1-inch cubes

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