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Tomato Basil Panzanella

Cecilia McGinnis

"This is an Italian salad made with dry bread and tomatoes. Delicious."
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35 m servings 268 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
  2. Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
  3. Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

Nutrition Facts

Per Serving: 268 calories; 17.6 g fat; 21.5 g carbohydrates; 7.4 g protein; 4 mg cholesterol; 457 mg sodium. Full nutrition

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This panzanella salad made with fresh ingredients from the garden is delicious and satisfying. The simple dressing added good flavor, and we enjoyed the slight twist with the use of wheat bread.

Wonderfully flavorful, fresh and filling. A winner!