Panzanella Salad
For easy summer entertaining, this traditional Tuscan salad of bread, tomatoes, herbs and fresh vegetables can be a light summer meal or a side salad.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Baking sheet
- Aluminum foil
- Non-stick cooking spray
- Medium-sized bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Tongs
- Kitchen timer
Ingredients
- 1 (1 lb.) loaf day old ciabatta bread
- 1 (14 oz.) can Mutti® Cherry Tomatoes (Ciliegini)
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1/2 cup thinly sliced green or black olives (or a combination of both)
- 1 tsp. kosher or sea salt
- 1 tsp. freshly ground black pepper
- 3 yellow or orange bell peppers, cored and cut into quarters
- 1 English cucumber
- 1 cup loosely packed fresh basil leaves, thinly sliced
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