4 Serves
20 Mins
Place the bread in a bowl filled with cold water and allow it to soak for a few minutes until softened.
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ItalianVitamin E
5 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
104 µg / 400 µgCalcium
107 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
384 mg / 4,700 mgSodium
442 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Remove the bread from the water and squeeze it thoroughly to remove excess moisture, then crumble the softened bread into a large mixing bowl.
Add the mixed vegetables and fresh basil leaves to the bowl with the crumbled bread, then drizzle with half of the olive oil and season with salt and pepper.
Toss the mixture well to combine, then cover and refrigerate for at least one hour to allow the flavors to develop.
Remove from the refrigerator, stir in the white vinegar and the remaining extra virgin olive oil, and serve garnished with additional fresh basil leaves.
2
g31
g3
g
Italian
Italian