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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.