Panzanella Salad (Bread Salad)

Panzanella Salad (Bread Salad)

Andrea

"I frequent a restaurant that serves something like this. After tinkering, I think I found my version!!"
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Ingredients

35 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.
  2. Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

Reviews

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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 ...

super easy and very yummy! I did not have roma so used ordinary beefsteak tomatoes. dropped the oil down just a bit and followed the rest to the letter. Mixture of the ingredients presents very ...

This is an awesome salad????

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