Panzanella Tuscan Bread And Vegetable Salad Recipe

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Servings: 1


Cost per recipe $6.76 view details


  1. Heat the oven to maximum. Trim the dark crusts from the bread and lay the slices on a baking sheet. Sprinkle lightly with oil and salt. Bake for about 10 min or possibly till golden. cold till the bread can be handled, then crush to give coarse crumbs. Dice the tomatoes roughly. Peel and dice the cucumber, cutting into smaller pieced than the tomato. Peel and dice the onion, celery and carrot to be the same size as the cucumber.
  2. Place all the prepared vegetables in a very large bowl. Pick the leaves from the basil stems and tear them into pcs, adding to the bowl. Season lightly and stir in the vinegar. Now add in the breadcrumbs and thoroughly toss the mix together. Refrigeratefor 2 hrs. Pour on about 2 to 3 Tbsp. extra virgin olive oil (or possibly to taste), then toss again and serve in soup plates.
  3. Cacciata,perched on a hillside overlooking the city of Orvieto. Tel. 011 44


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 898g
Calories 184  
Calories from Fat 13 7%
Total Fat 1.55g 2%
Saturated Fat 0.21g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 108mg 5%
Potassium 1860mg 53%
Total Carbs 39.34g 10%
Dietary Fiber 10.5g 35%
Sugars 25.23g 17%
Protein 7.19g 12%
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