PanzanellaSalad is made with juicy tomatoes, creamy mozzarella cheese, sweetred onions, and crusty bread tossed with fresh basil and topped withhomemade vinaigrette dressing.
Course:
Salad
Cuisine:
Italian
Keyword:
Panzanella Salad
Servings: 4servings
Calories: 585kcal
Author: Marionela Tiron
Ingredients
6cupcubed crusty bread
2tablespoonsextra virgin olive oil
Sprinkle of sea salt
2lbsripe cherry tomatoescut into wedges
8ozmozzarella pearlshalved
1/2red onionthinly sliced
1/3cupbasil leavescoarsely chopped, plus more to garnish
For the Vinaigrette Dressing:
1/2cupextra virgin olive oil
1/4cupred wine vinegar
3clovesgarlicminced
Salt and pepperto taste
Instructions
Preheat oven to 400˚F.
Add the bread to a mixing bowl, drizzle with 2 tablespoons of olive oil and a pinch of salt, toss to combine.
Spread on a baking sheet covered with parchment paper and bake for 10-12 minutes or until toasted, and golden in color. Remove from the oven and set aside to cool.
In a small bowl, combine the dressing ingredients and whisk. Set it aside.
Add all the salad ingredients to a bowl, let them stand for 10-15 minutes, so the bread gets some of the tomato juice.
Drizzle on the dressing, to taste. Toss the salad gently, garsnish with more basil leaves and serve.
Nutrition Facts
Panzanella Salad
Amount Per Serving
Calories 585Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 7g44%
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Cholesterol 10mg3%
Sodium 404mg18%
Potassium 605mg17%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 9g10%
Protein 14g28%
Vitamin A 1215IU24%
Vitamin C 54mg65%
Calcium 169mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.