Panzanella-Italian Bread Salad Recipe
-
Yield:
8 servings
-
Total Time:
25 mins
-
Prep Time:
25 mins
-
Cook Time:
Ingredients
- 4 cups 1-inch bread cubes from day-old, firm Italian bread
- 2 cups halved cherry tomatoes
- 2 cups diced cucumber
- 1/3 cup finely chopped red onion
- 3 cups chopped romaine lettuce
- 1 teaspoon sugar
- 1 teaspoon sweet basil
- 3/4 teaspoon sea salt grinder
- 1/2 teaspoon garlic minced
- 1/8 teaspoon black medium grind pepper
- 1/3 cup red wine vinegar
- 1/2 cup Mazola® Corn Oil
Instructions
- Step 1) Place bread cubes, tomatoes, cucumber, onion and romaine in large serving bowl.
- Step 2) Combine sugar, basil, sea salt, garlic, black pepper and red wine vinegar in a mixing bowl. Let sit 5 minutes for flavors to develop. Whisk in corn oil gradually.
- Step 3) Toss salad ingredients with 1/4 to 1/3 cup salad dressing until thoroughly combined. Served immediately. Refrigerate remaining salad dressing in a sealed container for up to one week.
- Recipe Tip: For crisper bread cubes, toast in a 350°F for 3 to 5 minutes.
