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Antipasto Panzanella

Antipasto Panzanella

This traditional Italian bread salad makes a satisfying springtime lunch.

Preparation 5 min
Total 20 min
6 servings

Ingredients

  • 6 slices Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) olive oil
  • 4 cups (1 L) baby spinach
  • 1 lb (500 g) asparagus, cooked and chopped
  • 1/2 cup (125 mL) chopped drained marinated artichokes
  • 1/2 cup (125 mL) halved pitted olives
  • 1/2 cup (125 mL) chopped drained sun-dried tomatoes
  • 1/2 cup (125 mL) Italian vinaigrette

Directions

  1. Preheat oven to 375°F (190°C)
  2. Cut bread into 1-inch (2.5 cm) cubes; toss with Parmesan and olive oil.
  3. Spread in single layer on parchment paper-lined baking sheet; bake, stirring once or twice, for 10 to 15 minutes or until golden and crisp.
  4. In bowl, toss together bread cubes, spinach, asparagus, artichokes, olives and sun-dried tomatoes; pour in dressing and toss to coat.