Panzanella Salad (Bread Salad)

1. Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.

2. Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

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Nutrient	Quantity
Total fats	29.8924 g
Protein	378.0183 g
Carbohydrates	21.3369 g
Energy	1964.6625 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8588 g
Water	1661.0689 g
Aspartic acid	1.0789 g
Calcium, Ca	2571.5139 mg
Lutein + zeaxanthin	373.4117 g
Fiber, total dietary	2.3434 g
Carotene, beta	273.651 g
Niacin	20.3262 mg
Vitamin A, RAE	738.6646 g
Arginine	0.6911 g
Riboflavin	2.9187 mg
Tocopherol, beta	0.0104 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Glutamic acid	3.8293 g
Sodium, Na	1778.1915 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8598 g
Total lipid (fat)	29.8924 g
Manganese, Mn	0.4176 mg
Fructose	5.4872 g
Proline	2.2419 g
Fatty acids, total saturated 16:0	7.2801 g
Fatty acids, total saturated 8:0	0.2078 g
Sucrose	0.8279 g
Choline, total	1200.864 mg
Sugars, total	13.3731 g
Serine	1.0224 g
Fatty acids, total saturated 10:0	0.4299 g
Fatty acids, total saturated 18:0	2.4003 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.3841 mg
Selenium, Se	314.9899 g
Ash	25.2722 g
Vitamin D	15.18 IU
Fatty acids, total saturated 18:1 undifferentiated	6.0391 g
Pantothenic acid	0.6771 mg
Phenylalanine	1.0404 g
Copper, Cu	4.6682 mg
Betaine	0.3054 mg
Thiamin	2.2586 mg
Retinol	714.2812 g
Methionine	0.4772 g
Iron, Fe	26.7899 mg
Carbohydrate, by difference	21.3369 g
Phosphorus, P	3554.6264 mg
Folate, total	304.2773 g
Tocopherol, gamma	0.2028 mg
Fatty acids, total saturated 4:0	0.4719 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Lycopene	0.115 g
Alanine	0.5992 g
Cholesterol	983.2287 mg
Valine	1.3247 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.2204 g
Glycine	0.3591 g
Carotene, alpha	11.609 g
Glucose (dextrose)	6.012 g
Fatty acids, total saturated 14:0	2.0011 g
Zinc, Zn	20.8956 mg
Isoleucine	0.9569 g
Maltose	0.0104 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.5323 g
Fatty acids, total polyunsaturated	4.2551 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.8295 g
Tocotrienol, alpha	0.0785 mg
Vitamin A, IU	2870.5926 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	304.2773 g
Tryptophan	0.2584 g
Vitamin C, total ascorbic acid	10.6287 mg
Phytosterols	28.1352 mg
Galactose	0.016 g
Fatty acids, total polyunsaturated 18:1 c	0.0073 g
Fatty acids, total saturated 6:0	0.3228 g
Starch	0.8632 g
Tyrosine	1.0373 g
Vitamin B-12	19.2422 g
Vitamin K (phylloquinone)	57.1895 g
Fatty acids, total saturated	15.0632 g
Histidine	0.6592 g
Fatty acids, total monounsaturated	7.359 g
Threonine	0.663 g
Folate, food	304.2773 g
Vitamin D (D2 + D3)	0.396 g
Cryptoxanthin, beta	29.6568 g
Vitamin D3 (cholecalciferol)	0.396 g
Vitamin E (alpha-tocopherol)	9.4365 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	405.2252 mg
Lysine	1.6087 g
Potassium, K	4569.3953 mg
Cystine	0.1827 g
Fluoride, F	2.4286 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Extra virgin olive oil	0.5 cup	1613.8703	0	9.0667
Balsamic vinegar	3 tablespoons	42.24	8.1744	0
Cucumber	1	15.6	3.7752	0.1144
Parsley	0.5 teaspoon	0.225	0.0396	0.0049
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	2 tablespoons	1.219	0.1404	0.0339
kalamata olive	0.5 cup	1613.8703	0	9.0667
red onion	0.5	32	7.472	0.08
italian bread	1 loaf	0	0	0
plum rom tomato	4	1613.8703	0	9.0667
fontina cheese	0.5 cup	256.74	1.023	20.5524