Leftover bread becomes anything but leftover tasting in this fresh veggie and vinaigrette salad.
slices day-old French or Italian bread, 1 inch thick
medium tomatoes, chopped (1 1/2 cups)
medium cucumber, peeled and chopped (1 1/4 cups)
small onion, thinly sliced
cup fat-free red wine vinegar dressing
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
Tear bread into 1-inch pieces. Mix bread and remaining ingredients in glass or plastic bowl.
Cover and refrigerate, stirring once, at least 1 hour to blend flavors and soften bread. Stir before serving.
Making bread salad, or panzanella, is a favorite way for Italian cooks to use up dried bread.
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 PER SERVING
Serving Size: 1 serving
- Calories from Fat
- 10 ),
% Daily Value
- Total Fat
- 1 g
- 1 %
- (Saturated Fat
- 330 mg
- 330 %;
- Total Carbohydrate
- 24 g
- 24 %
- (Dietary Fiber
- 2 g
- 2 %
- 4 g
- 4 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.