recipes Share share Close facebook pinterest twitter CopyCopied to clipboard Image Antipasto Panzanella This traditional Italian bread salad makes a satisfying springtime lunch. Preparation 5 min Total 20 min 6 servings Made With Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread Ingredients 6 slices Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread1/2 cup (125 mL) grated Parmesan cheese2 tbsp (30 mL) olive oil4 cups (1 L) baby spinach1 lb (500 g) asparagus, cooked and chopped1/2 cup (125 mL) chopped drained marinated artichokes1/2 cup (125 mL) halved pitted olives1/2 cup (125 mL) chopped drained sun-dried tomatoes1/2 cup (125 mL) Italian vinaigrette Baked Meatless Classic Directions Preheat oven to 375°F (190°C)Cut bread into 1-inch (2.5 cm) cubes; toss with Parmesan and olive oil.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.In bowl, toss together bread cubes, spinach, asparagus, artichokes, olives and sun-dried tomatoes; pour in dressing and toss to coat.