Tomato & Olive Panzanella Salad
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Tomato & Olive Panzanella Salad
Tomato & Olive Panzanella Salad
Ingredients
2 cups 3/4-inch cubes rustic bread
2 tbsp. extra virgin olive oil
1-1/2 tbsp. white balsamic vinegar
1/4 tsp. garlic salt
2 cups 1-inch cubes heirloom tomato
1/4 cups Mezzetta Pitted Bistro Blend Olives, coarsely chopped
2 tbsp. fresh basil, snipped
Directions

Prep: 15 minutes  Cook: 5 minutes  Serves: 4

Cook 2 cups 3/4-inch cubes rustic bread at 450°F for 5 minutes or until toasted. Stir together 2 tbsp. extra virgin olive oil, 1½ tbsp. white balsamic vinegar and 1/4 tsp. garlic salt in a medium bowl. Add 2 cups 1-inch cubes heirloom tomato and 1/4 cup coarsely chopped Mezzetta Pitted Bistro Blend Olives to bowl and stir well. Add bread and 2 tbsp.
snipped fresh basil and stir again until dressing is absorbed.