Kale Panzanella Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
206 kcal
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Course
Salad
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Cuisine
Mediterranean, Vegetarian
Kale Panzanella Salad
Description
This salad begins by baking bread cubes coated with olive oil, garlic powder, salt, and pepper to create crisp homemade croutons that bring a toasted, savory crunch. The dressing consists of olive oil, fresh lemon juice, white wine vinegar, salt, and pepper, adding acidity that tenderizes the kale when massaged. The kale leaves are finely chopped and massaged in a small amount of dressing until softened and silky.
Fresh tomato and thinly sliced red onion add juiciness and sharpness, while crumbled feta provides a creamy, salty accent. Fresh basil scattered on top lends herbal brightness. The combination results in a balanced salad with varied textures and tangy, herby flavors.
This salad is suitable as a side or light meal, particularly when paired with grilled dishes. The recipe yields approximately four side portions or two larger servings.
Ingredients
- 4 cups curly kale chopped
- 1 cup crouton recipe below, garlic flavored
- ¼-½ cup red onion , sliced thin
- 2 cups tomato
- ⅓ cup feta cheese crumbled
- 2-3 TBSP basil sliced, fresh, for topping
SPEEDY LEMON DRESSING
- 3 TBSP olive oil
- 1 lemon , juiced
- 1 TBSP white wine vinegar or red wine vinegar
- ¼ tsp salt
- ¼ tsp black pepper
HOMEMADE CROUTONS
- 1 cup bread cut into 3/4 inch cubes, diced
- ½ TBSP olive oil
- ¼ tsp garlic powder
- salt to taste
- black pepper to taste
Instructions
- For homemade croutons: Preheat oven to 375°F. Dice bread into ¾ inch cubes. Add cubed bread to a bowl with oil, salt, and pepper. Mix well (using your hands works best to really work it into every piece) and spread on a parchment paper lined baking sheet. Bake on the center rack for 12-16 minutes or until golden and crisp. Times will vary slightly based on type and staleness of bread.
- While the croutons bake make dressing and prep salad ingredients.
- To make the dressing, combine ingredients in a small bowl, whisk, and set aside.
- Wash and dry kale and remove leaves from stem. Finely chop leaves and add to a large bowl.
- Drizzle a teeny bit of dressing (around 1/2 tsp) onto the kale leaves. Massage dressing into kale until the leaves darken in color and become tender and silky.
- Thinly slice red onion. If using cherry, grape, or campari tomatoes, cut into quarters. For roma or regular tomatoes, roughly chop or dice. Thinly slice fresh basil.
- For the crispy crushed crouton topping, place about ⅓ of the croutons in a plastic bag or between two paper towels. Use a bottle of olive oil to crush into small panko-sized pieces to sprinkle over the salad just before serving. The result is a little of this delightfully crispy topping in every bite. Love it so!
- Top kale with tomatoes, red onion, whole croutons, and basil. Pour over dressing and mix well. Next sprinkle crumbled feta and crushed croutons on top. Enjoy!
Notes
- This recipe yields 4 side salads or 2 larger portions suitable for sharing.
- Use stale or day-old bread for croutons for best texture and minimal waste.
- Massage kale gently with dressing until it darkens and softens to improve palatability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 381mg | 16% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 7426IU | 149% |
| Vitamin C | 88mg | 98% |
| Calcium | 257mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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