Italian Bread and Tomato Salad

Serves 4 to 6
Time 50 min
Italian Bread and Tomato Salad

Waste not, want not! Make excellent use of leftover bread in this Tuscan favorite, often called Panzanella. Thick chunks of day-old peasant style bread are lightly brushed with extra-virgin olive oil, baked until golden and then combined with fresh tomatoes, garlic, basil, onion, mozzarella and savory green olives. A hearty, satisfying salad that's truly a meal.

Special Diets:

VegetarianVegetarian

Ingredients

    6 cupsbite-size pieces day-old crusty peasant-style bread
    1/3 cupplus 1/4 cup extra-virgin olive oil, divided
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    3 clovesgarlic,finely chopped
    2 tablespoonsbalsamic vinegar
    4 mediumtomatoes, cut into small wedges
    1 smallred onion, thinly sliced
    10basil leaves, thinly sliced
    1/2 cuppitted green olives, halved
    1 cupfresh mozzarella (marinated if you like), cut into bite-size pieces

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Method

Preheat the oven to 400°F.


In a large bowl, toss bread, 1/3 cup of the oil, salt, pepper and garlic.


Lay bread out on baking sheet and bake until golden brown, 15 to 20 minutes. Set aside to cool.


In a small bowl, whisk together remaining 1/4 cup oil and vinegar.


In large bowl, toss bread, tomatoes, onions, basil, olives and mozzarella to combine.


Stir in vinaigrette.


Let salad sit for 20 minutes or so to allow bread to absorb dressing and for flavors to blend (depending on how crisp or soft you like your bread) and serve.

Nutritional Info

Serving Size

Calories

400

Total Fat

28g

Saturated Fat

6g

Cholesterol

20mg

Sodium

630mg

Total Carbohydrate

29g

Dietary Fiber

3g

Total Sugars

6g

Protein

8g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.