"You say bread salad, the Tuscans say panzanella. Mix up the typical salad with this outdoor-friendly Italian party-pleaser."
- Tear, chop, or crumble bread into small pieces and place into a large bowl. Add all the chopped vegetables and mix with the bread. Add vinegar, olive oil, garlic, and basil leaves. Toss thoroughly and season with salt and pepper. Let rest at room temperature for 1 to 2 hours before serving.
- Cook’s Note:
- Other variations include adding capers, hard-boiled eggs, tuna fish, or olives.
Per Serving: 428 calories;30.1 g fat;34.4 g carbohydrates;6.2 g protein;0 mg cholesterol;335 mg sodium.Full nutrition
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