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Panzanella Salad Recipe

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This recipe for Panzanella Salad, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharen Howard
Added: Monday, August 3, 2009


2/3 cup olive oil
1/3 cup Red Wine Vinegar
1/3 cup fresh lemon jui8ce
1/3 cup finely chopped Italian Parsley
1 tsp. sea salt
6 cups cubed Italian Bread, crusts removed, toasted in oven
6 large tomatoes, cut in wedges
4 ripe Roma tomatoes, cut in wedges
2 cups cherry & yellow par tomatoes
1 large red onion, cut in slices
1 cup ripe olives, drained ,pitted & chopped
1 cup loosely packed basil leaves
1 cup grated Parmesan cheese or pecorino

In large salad bowl, whisk together olive oil, vinegar, lemon juice, parsley, and salt.

Add bread cubes, tomatoes, onion and olives and toss to coat.l Add basil & cheese , lightly toss again and serve.

Personal Notes:
Personal Notes:
This makes a large batch. Consider cutting recipe in half.




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