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Panzanella Salad (Bread Salad)

Panzanella Salad (Bread Salad) Recipe

  • 4 plum (roma) tomatoes, seeded and cubed
  • 1 cucumber, peeled and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup cubed fontina cheese
  • 1/2 cup pitted and chopped kalamata olives
  • 2 tablespoons coarsely chopped fresh basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 (1 pound) loaf day-old Italian bread, cubed
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 352
Total Fat 20.9g
Saturated Fat 4.3g
Cholesterol 10mg
Sodium 684mg
Total Carbohydrate 33.1g
Dietary Fiber 2.3g
Sugars 3g
Protein 7.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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