Panzanella (Bread & Tomato Salad)

  • Prep: 5 min
  • Cook: 5 min
  • Total: 10 min
  • Servings: 4

Ingredients (5)

  • 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

Steps (4)

  • Step 1
    Place tomatoes in large salad bowl; stir in ¼ cup dressing. Refrigerate.
  • Step 2
    Meanwhile, brush bread with remaining ¼ cup dressing; broil until golden brown. Turn over and broil additional 1-2 minutes.
  • Step 3
    Let bread cool slightly; cut into ½-inch cubes.
  • Step 4
    Add 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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