Bread Salad

Bread Salad

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

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.