Panzanella a la Frontier (Italian Bread Salad)
1 loaf (1 pound) hearty, day old-bakery bread
1/2 cup olive oil
3 tablespoons red wine vinegar
1 package Simply Organic Tomato Basil Spaghetti Sauce
8 ounces fresh mozzarella balls, preferably Ciliegine (cherry-sized)
1 pint grape tomatoes
1/2 cup Kalamata olives
Preheat oven to 350 degrees.
Cut bread in 1-inch cubes, place on a large, rimmed baking sheet, and bake for 5 to 10 minutes. Set aside.
In a small bowl, whisk together the olive oil, vinegar and Spaghetti Sauce mix.
Drain the mozzarella balls and place in a large mixing bowl.
Slice the tomatoes and olives in half length-wise and place in the mixing bowl with mozzarella. Add the bread cubes.
Pour dressing over the mixture and thoroughly stir. Serve immediately.
For extra Italian flavor, top salad with a few tablespoons fresh chopped basil leaves.
Tomato Basil Spaghetti Sauce, ORGANIC, Gluten-Free 1.31 oz Packet
Tomato Basil Spaghetti Sauce Mix is best served by candlelight – but this sauce is so mouth-wateringly delicious that it’s a winner any time!
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As prepared, each serving contains 260 calories, 17g total fat, 15mg cholesterol, 400mg sodium, 22g total carbohydrate and 7g protein.