Servings: six to eight.
Bread salads are famous in both Italy (panzanella) and the Middle East (fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices; other times, the bread is added at the last moment, so it keeps some of its texture, as in this recipe.
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I arranged this salad on a large square platter, and a guest said it looked as though it had been prepared by a high-end caterer. This is an attractive and tasty dish, though I found the dressing a little flat. Next time, I might substitute lemon juice for the vinegar, as suggested. The croutons are to die for! All in all, a keeper.
Great flavor and a really pretty arrangement. I made this alongside the Tuscan Poached Eggs from this site and it was a flavorful, healthy, and fresh dinner combo. The only thing I did differently was to use less dressing (I always do, though.)
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