- 4 plum (roma) tomatoes, seeded and cubed
- 1 cucumber, peeled and diced
- 1/2 red onion, thinly sliced
- 1/2 cup cubed fontina cheese
- 1/2 cup pitted and chopped kalamata olives
- 2 tablespoons coarsely chopped fresh basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 (1 pound) loaf day-old Italian bread, cubed
- 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.
- Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.
08/24/2019
recipepes.com
panzanella salad (bread salad), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
