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Panzanella (tuscan bread salad) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 4 slices of thick crusty bread
- 1/2 cup extra virgin olive oil
- 4 plum tonatoes chopped
- 1 cucumber peeled and chopped
- 1/2 red onion peeled and chopped
- handful of fresh basil leaves chopped
Directions
- Tear bread slices and place in bowl with chopped cucumber and chopped onion. In small bowl whisk together olive oil and red wine vinegar. Pour over bread and salad and let marinade for 30 minutes.
- Then place in tomatoes, and toss, top with chopped basil leaves and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 317g | |
| Calories 992 | |
| Calories from Fat 957 | 96% |
| Total Fat 108.29g | 135% |
| Saturated Fat 14.93g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 276mg | 8% |
| Total Carbs 7.87g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.15g | 3% |
| Protein 1.37g | 2% |
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