Panzanella
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Panzanella
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This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
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Ingredients
- 3 cups bread, cubed $2.00
- 1/4 cup olive oil, divided $0.64
- 1 pint cherry tomatoes $3.49
- 1 nectarine $0.90
- 1 cucumber $0.69
- 1/2 red onion $0.40
- 10 oz. baby spring mix $3.49
- 4 oz. Mozzarella pearls $1.75
- 1 tsp salt $0.08
- 1 Tbsp red wine vinegar $0.10
Instructions
- Preheat the oven to 300°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
- While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
- Once the bread has toasted, pull it from the oven, and allow it to cool.
- Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
- Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
- Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!
Nutrition Information
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Serving
2cups
Calories
254kcal
(13%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
15g
(23%)
Sodium
664mg
(28%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 62 cups each
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 254kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Sodium | 664mg | 28% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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