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Southern Bread Salad with Olives and Pecans

This Southern spin on traditional bread salad (also known as “panzanella”) is a great way to use leftover bread that would otherwise go to waste. Bread that is a little older has lost some of its moisture, making it perfect for soaking up new flavors. The salad is best served not long after it’s made, but all the ingredients can be prepped and combined at the last minute.

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