Recipe by Andrea
"I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!"
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plum (roma) tomatoes, seeded and cubed
cucumber, peeled and diced
red onion, thinly sliced
cubed fontina cheese
pitted and chopped kalamata olives
coarsely chopped fresh basil
ground black pepper
extra virgin olive oil
1 (1 pound) loaf
day-old Italian bread, cubed
YUM, YUM, YUM!!!!! I measured all of the ingredients for the dressing, using 1/4 cup of basalmic vinegar, instead of just 3 tbsps. (I used white basalmic), but other than that, I just eyeballed all of the other ingredients. I did cube the bread a bit earlier and let it 'dry' on a cookie sheet in a 350 degree oven for a few mins. This was a perfect combo of flavors, IMO. Even hubby, who doesn't like 'soggy bread' ate this up and commented on how good it was. A definite keeper! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Panzanella Salad (Bread Salad)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 188
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