Italian Panzanella Salad

Ingredients

    Bread
  • 2 tbsp (30 mL) olive oil
  • 8 cups (2 L) Italian bread cubes (about 3/4 of a 1-lb/450-g loaf, cut into 3/4-in./2-cm cubes)
  • 2   garlic cloves, pressed
    Salad and Dressing
  • 8 cups (2 L) torn romaine lettuce
  • 1 cup (250 mL) mushrooms, sliced
  • 1 jar (7 oz/200 g) sweet roasted red peppers, drained, patted dry and diced
  • 8 oz (250 g) diced salami or ham
  • 1/2 cup (125 mL) pitted ripe olives, chopped
  • 1/2 cup (125 mL) sliced red onion
  • 1 medium zucchini, sliced (about 1 cup/250 mL)
  • 1 cup (250 mL) Italian vinaigrette
  • 1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 mL)

Directions

  1. Preheat oven to 450°F (230°C). For bread, toss bread cubes with oil and garlic. Place bread mixture evenly onto Large Bar Pan. Bake 12-15 minutes or until golden brown. Cool completely. 

  2. In Collapsible Serving Bowl - (8 Quart), combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini and bread cubes; pour dressing over salad and toss. Top with cheese.

Yield:

  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 430, Total Fat 31 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 30 g, Protein 14 g, Sodium 1200 mg, Fiber 3 g

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