Panzanella - Tuscan Bread and Tomato Salad

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6 c bread; Coarsely cubed day old
1/2 c olive oil
6 md Tomatoes; coarsely chopped
1 sm Red onion; thinly sliced
1 c fresh basil; Coarsely chopped
2 tb red wine
1 Head romaine lettuce; rinsed
salt and pepper; to taste

Original recipe makes 1



Spread bread cubes in a large shallow baking pan, drizzle with 2 tablespoons of olive oil, bake, stirring occasionally, in a 325 oven until crisp and lightly browned, about 30 minutes. Allow to cool slightly while combining and lightly mixing tomatoes, onion, basil, and lettuce in a large bowl. In a small bowl, whisk vinegar, salt, pepper and remaining 6 tablespoons olive oil. Drizzle dressing over lettuce mixture, then gently mix in bread cubes. Allow to stand for 10 to 15 minutes before serving. Posted to KitMailbox Digest by GAdams1350 on Apr 28, 1998

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Calories Per Serving: 2747 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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