Panzanella Salad (Bread Salad)

Kalamata olives add a mouthwatering flavor to this classic Italian bread salad with fontina cheese, tomatoes, and cucumber.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 352 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• 3 tablespoons balsamic vinegar
• ½ cup extra virgin olive oil
• 1 cucumber, peeled and diced
• ½ red onion, thinly sliced
• ½ cup pitted and chopped kalamata olives
• 2 tablespoons coarsely chopped fresh basil
• 4 plum (roma) tomatoes, seeded and cubed
• ½ cup cubed fontina cheese
• 1 (1 pound) loaf day-old Italian bread, cubed

Recipe Instructions

Step 1

Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.

Step 2

Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.