Recipe: <!-- -->Italian Bread and Tomato Salad<!-- -->
Waste not, want not! Make excellent use of leftover bread in this Tuscan favorite, often called Panzanella. Thick chunks of day-old peasant style bread are lightly brushed with extra-virgin olive...
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Ingredients
- 6 cups bite-size pieces day-old crusty peasant-style bread
- 1/3 cup plus 1/4 cup extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic,finely chopped
- 2 tablespoons balsamic vinegar
- 4 medium tomatoes, cut into small wedges
- 1 small red onion, thinly sliced
- 10 basil leaves, thinly sliced
- 1/2 cup pitted green olives, halved
- 1 cup fresh mozzarella (marinated if you like), cut into bite-size pieces
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