Rye Bread Panzanella Salad

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Serving: Serves 6
Prep Time: 25 Minutes
Cooking Time: 6 to 8 Minutes

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Note: Wash hands with soap and water.
1. In a shaker jar with a tight-fitting lid, combine garlic, mustard, vinegar, 6 tablespoons oil and salt and pepper to taste, cover and shake to combine.
2. In a large skillet over medium heat, add remaining oil. Once hot, add bread cubes and salt and pepper to taste and cook for 6 to 8 minutes, stirring frequently, or until nicely browned, remove from heat. In a large bowl, combine artichokes, both tomatoes, cucumber, onion, olives, toasted bread cubes and vinegar mixture and toss to coat.
3. Season to taste with additional salt and pepper if desired. Let sit for 30 minutes to allow flavors to blend.
4. Serve sprinkled with parsley and garnished with thyme sprigs if desired.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 294 (Calories from Fat: 135)
Total Fat: 15g (Saturated Fat: 2g)
Protein: 7g
Total Carbohydrates: 32g (Dietary Fiber: 7g
Sugars: 8g)
Cholesterol: 0mg
Sodium: 446mg