Panzanella Bread Salad
A fun spin on a classic bruschetta, this bread salad is a fresh way to make use of leftover/stale bread. Crunchy, salty and bright, this dish makes a great appetizer for a warm summer dinner or side to bring to share at a cookout.
- Prep: 40 mins
- Cook: 15 mins
- Yields: 8-10 Servings
1Preheat the oven to 400°F.
2Cut bread into 1 inch cubes.
3In a large bowl, toss bread with 1/3 cup olive oil, garlic and salt and pepper to taste. When the oil is absorbed by the bread and evenly coated, lay bread on an ungreased baking sheet and bake in the oven until toasted and golden, about 10-13 minutes. Remove from oven and allow to cool down on sheet pan.
4In the same large mixing bowl, whisk together Mrs. Wages® Bruschetta Seasoning, basil, 1/3 cup olive oil and balsamic vinegar.
5Add the tomatoes, cucumbers, red onions, mozzarella and olives. Toss to combine.
6Right before serving, add the toasted bread cubes to the bowl and toss to combine.
Tips & Tricks
• If available, substitute 1 tsp dried basil leaves with 2 Tbsp fresh basil, minced for an even fresher bite.
• 4 large ripe tomatoes can be substituted with 2 (14.5 ounce) cans diced tomatoes, drained very well.
Recipe suggestion: Panzanella Bread Salad
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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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