Bread Salad

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

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 0

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
115
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
330 mg
330 %;
Total Carbohydrate
24 g
24 %
(Dietary Fiber
2 g
2 %
),
Protein
4 g
4 %
;
% 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.