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Bread Salad

Leftover bread becomes anything but leftover tasting in this fresh veggie and vinaigrette salad.

Prep Time: 15 min
Total Time: 1 hour 15 min
Makes: 6 servings

(2 ratings)

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6	slices day-old French or Italian bread, 1 inch thick
2	medium tomatoes, chopped (1 1/2 cups)
1	medium cucumber, peeled and chopped (1 1/4 cups)
1	small onion, thinly sliced
1/3	cup fat-free red wine vinegar dressing
2	tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1/4	teaspoon pepper

Serve with...

Tiramisu Cheesecake Bars
Total Time: 4 hours 30 min

1.	Tear bread into 1-inch pieces. Mix bread and remaining ingredients in glass or plastic bowl.
2.	Cover and refrigerate, stirring once, at least 1 hour to blend flavors and soften bread. Stir before serving.

Did You Know...

Making bread salad, or panzanella, is a favorite way for Italian cooks to use up dried bread.

Simplify

Not into chopping fresh basil? Try cutting the “chiffonade” approach instead: Stack basil leaves and roll tightly, then cut the roll into tiny slivers.

Nutrition Information:

1 serving: Calories 115 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 330 mg; Total Carbohydrate 24 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 16 %; Calcium 4 %; Iron 8 % Exchanges: 1 Starch; 2 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.

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