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Zucchini Panzanella Salad

64 faves
Nutrition per serving    (USDA % daily values)
CAL
293
FAT
30%
CHOL
0%
SOD
53%
Uploaded by: Stacie Bllis

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Ingredients for 4 servings

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 1/2 teaspoons minced garlic

4 cups cubed day old crusty bread

2 tablespoons olive oil, plus another 1/4 cup (divided)

salt, to taste

3 tomatoes

1 pint cherry tomatoes (you can substitute another 2 full-sized tomatoes)

1 large or 1/2 of a very large fresh zucchini, very thinly sliced (about 2 cups sliced, as with a mandoline)

1 1/2 teaspoons dijon mustard

4 drops worcestershire sauce

10-12 basil leaves, washed and cut chiffonade (about 1/4 cup chopped)

10 mint leaves, washed and cut chiffonade (about 1 tablespoon chopped)

Freshly ground black pepper

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