Panzanella Salad Recipe

Recipesfull introduces to you: Italian Recipes. (Panzanella Salad Recipe). Italian bread and tomato salad! Capers work great in place of the olives too!

Brief

Prep 30 mins

Cook: 20 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Panzanella Salad Recipe

Ingredients

6 cups day old Italian bread

torn into bite-size pieces

⅓ cup olive oil

salt and pepper to taste

3 cloves garlic

minced

¼ cup olive oil

2 tablespoons balsamic vinegar

4 medium ripe tomatoes

cut into wedges

¾ cup sliced red onion

10 basil leaves

shredded

½ cup pitted and halved green olives

1 cup fresh mozzarella

cut into bite-size pieces

Italian Chickpea Bread

World Cuisine

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a large bowl toss bread with 1/3 cup olive oil salt pepper and garlic. Lay bread on a baking sheet and toast in the preheated oven until golden about 5 to 10 minutes; allow to cool slightly.

Step 3

While the bread is in the oven whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread tomatoes onion basil olives and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutritional Information

Panzanella Salad Recipe

Servings Per Recipe:8

Calories: 307.5

% Daily Value *

Protein: 6.6g 13%

Carbohydrates: 22.2g 7%

Dietary Fiber: 2.1g 8%

Sugars: 3.5g

Fat: 21.7g 33%

Saturated Fat: 4.8g 24%

Cholesterol: 11.8mg 4%

Vitamin A Iu: 652.8IU 13%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.1mg 6%

Vitamin C: 9.5mg 16%

Folate: 77.2mcg 19%

Calcium: 132.8mg 13%

Iron: 1.6mg 9%

Magnesium: 20.5mg 7%

Potassium: 221.1mg 6%

Sodium: 551.4mg 22%

Thiamin: 0.2mg 21%

Calories From Fat: 194.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.