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Panzanella Bread Salad

Yields8-10 ServingsPrep Time40 minsCook Time15 minsTotal Time55 mins

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.

 6 stale or day-old Sourdough or Italian bread, cubed
 0.67 cup extra-virgin olive oil, divided
 3 garlic, finely minced
 salt and pepper
 1 Mrs. Wages® Bruschetta Tomato Seasoning Mix
 1 tsp dried basil leaves
 2 tbsp balsamic vinegar
 4 large ripe tomatoes, cored and chopped
 1 seedless cucumber, quartered and sliced
 0.50 large red onion, sliced
 6 (8ounce) fresh mozzarella, cut into bite sized pieces
 0.50 cup Kalamata olives, pitted and halved
1

Preheat the oven to 400°F.

2

Cut bread into 1 inch cubes.

3

In 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.

4

In the same large mixing bowl, whisk together Mrs. Wages® Bruschetta Seasoning, basil, 1/3 cup olive oil and balsamic vinegar.

5

Add the tomatoes, cucumbers, red onions, mozzarella and olives. Toss to combine.

6

Right before serving, add the toasted bread cubes to the bowl and toss to combine.

7

Serve immediately.

Nutrition Facts

0 servings

Serving size

8-10 Servings