"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Panzanella Salad Recipe

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This recipe for Panzanella Salad, by , is from Britton-Schneider Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karyn Kelsey

Category:
Category:

Ingredients:  
Ingredients:  
6 cups day old Italian bread, torn into bite-size pieces
1/3 cupolive oil
salt and pepper to taste
3 clovesgarlic, minced
1/4 cupolive oil
2 tablespoonsbalsamic vinegar
4 mediumripe tomatoes, cut into wedges
3/4 cupsliced red onion
10basil leaves, shredded
1/2 cuppitted and halved green olives
1 cupfresh mozzarella, cut into bite-size pieces

Directions:
Directions:
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3.While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min

 

 

 

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