Summer Panzanella Salad Recipe
User Reviews
4.4
10 reviews
Good
Summer Panzanella Salad Recipe
Report
This Summer Panzanella Salad captures the best of the season with fresh veggies and toasted bread, making every bite taste like a warm Italian summer day!
Share:
Ingredients
- 6 tablespoons butter unsalted
- 5 cups crusty bread cubed
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 2 garlic pressed, cloves
- 1 tablespoon chives dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 3 cups heirloom tomato wedges
- 1 1/2 cups English cucumber sliced
- 1 1/2 cups red bell pepper yellow, or orange bell pepper, roughly chopped
- 8 ounces burrata cheese drained
- 1/4 cup Pickled red onion
- 1/4 cup basil fresh leaves
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat a sauté pan over medium and add 3 tablespoons of unsalted butter. Cook the butter for 2 to 3 minutes, until it foams and turns a light brown. Add half of the bread cubes and quickly toss them to soak up the butter. Transfer the buttered cubes to a parchment-lined baking sheet. Add the remaining butter to the pan and repeat with the second half of the bread cubes.
- Place the tray of buttered bread cubes into the preheated oven and bake for 10 to 15 minutes, shaking the tray halfway through, until the bread is crisp on the outside with just the slightest give in the center.
- Meanwhile, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, sugar, pressed garlic, dried chives, salt, and pepper in the bottom of a large mixing bowl.
- Add the tomatoes, cucumber, and bell pepper to the bowl and toss well.
- Once the bread is done toasting, allow it to cool before transferring it to the mixing bowl. Toss everything together, then transfer to a serving platter. Arrange the burrata on the serving platter, then scatter the pickled red onion and basil leaves over the top. Serve at once.
Notes
- Today's post is sponsored by my friends over at DaVinci Wine through Kitchen PLAY.
- To store Panzanella, keep it in an airtight container in the refrigerator for up to 1 day. Since the bread can become soggy, it’s best enjoyed fresh. Freezing is not recommended due to the texture of the vegetables and bread.
- If needed, you can reheat the toasted bread cubes separately in the oven for a few minutes to restore their crunch before tossing them back into the salad.
Nutrition Information
Show Details
Serving
1serving
Calories
1312kcal
(66%)
Carbohydrates
165g
(55%)
Protein
44g
(88%)
Fat
57g
(88%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
85mg
(28%)
Sodium
2098mg
(87%)
Potassium
831mg
(18%)
Fiber
10g
(40%)
Sugar
21g
(42%)
Vitamin A
3759IU
(75%)
Vitamin C
90mg
(100%)
Calcium
493mg
(49%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 1312 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1312kcal | 66% |
| Carbohydrates | 165g | 55% |
| Protein | 44g | 88% |
| Fat | 57g | 88% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 2098mg | 87% |
| Potassium | 831mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 21g | 42% |
| Vitamin A | 3759IU | 75% |
| Vitamin C | 90mg | 100% |
| Calcium | 493mg | 49% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
10 reviews
Good
Other Recipes
You'll Also Love
