Panzanella (Bread & Tomato Salad)
- Prep: 5 min
- Cook: 5 min
- Total: 10 min
- Servings: 4
1 pound heirloom tomatoes, cut into 1-inch pieces
1/2 loaf country bread (about 6 oz.), sliced ½-inch thick
1 tablespoon finely chopped, fresh basil
finely shredded Parmesan cheese for garnish
Step 1Place tomatoes in large salad bowl; stir in ¼ cup dressing. Refrigerate.
Step 2Meanwhile, brush bread with remaining ¼ cup dressing; broil until golden brown. Turn over and broil additional 1-2 minutes.
Step 3Let bread cool slightly; cut into ½-inch cubes.
Step 4Add bread and basil to tomatoes; toss to coat. Garnish with cheese, if desired. Serve immediately.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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