Basil-Infused Panzanella
September, 2004

Serves 8 Panzanella -- Italian bread salad -- is an ideal way to use up stale bread.
Prep Time: 15 minutes
Marinating Time: 15 minutes


1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons vegetable broth or water
1/4 teaspoon sea salt
1 clove garlic, minced
1 large bunch (1 ounce) fresh basil, minced
3 Roma tomatoes, diced
1 cucumber, peeled and diced
1 8-ounce loaf crusty French bread, cubed (about 6 cups)


1. In a small bowl, whisk together oil, vinegar, broth or water, salt and garlic. In a serving dish, mix basil, tomatoes, cucumber and bread cubes. Mix with dressing, cover and let sit for 15 minutes before serving.

Calories 103,Fat 2,Perfat 23,Cholesterol 0,Carbo 17,Protein N/A,Fiber 1,Sodium N/A