Appetizers / Soups / Salads

Williams-Sonoma Panzanella (Bread Salad) is for Salad.

Williams-Sonoma Panzanella (Bread Salad) takes 15 minutes to prepare.

Williams-Sonoma Panzanella (Bread Salad) takes 60 minutes to cook.

Williams-Sonoma Panzanella (Bread Salad) makes 6 servings.

The ingredients for Williams-Sonoma Panzanella (Bread Salad) are:

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn into small pieces
1/2 cup extra-virgin olive oil, plus more
as needed
3 Tbs. balsamic or red wine vinegar, plus more
as needed
Salt and freshly ground pepper, to taste
6 to 8 thick slices country-style white bread, torn
into bite-size pieces

Here is how you make Williams-Sonoma Panzanella (Bread Salad):

In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well.Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour. Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately.Serving Size: Serves 4 to 6Number of Servings: 6Recipe submitted by SparkPeople user LTUX1234.

The nutritional information for Williams-Sonoma Panzanella (Bread Salad) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 258.6

• Total Fat: 19.9 g
• Cholesterol: 0.0 mg
• Sodium: 180.5 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 1.5 g
• Protein: 3.1 g

Williams-Sonoma Panzanella (Bread Salad) is Italian cuisine.