Layered Panzanella Recipe
Recipe By Cookie and Kate
This panzanella salad recipe is the best It features loads of ripe tomatoes and fresh summertime produce, homemade croutons, and a light vinaigrette. Layering the ingredients on a large platter is key. Recipe yields 1 large salad, enough for 8 side servings.
4.2
11 Rating -
Rate
Vegdiet
40minstotal
30minsPrep
10minsCook
40m.total
30m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Layered Panzanella Recipe
- 1/2 ounce Ciabatta or crusty sourdough bread, preferably stale
- 1/4 tablespoon Extra virgin olive oil
- 0.03 teaspoon Fine sea salt
- 1/4 tablespoon Extra virgin olive oil
- 0.38 tablespoon Red wine vinegar
- 0.06 teaspoon Dried oregano, plus extra for garnish
- 0.13 Large clove garlic
- 0.06 teaspoon Fine sea salt
- As required Freshly ground black pepper
- 0.06 Small red onion, thinly sliced
- 0.13 pound Cherry or grape tomatoes, halved or quartered if large
- 0.13 pound Additional tomatoes, cut into bite sized pieces
- 1/4 Mini cucumbers or 1 small cucumber, thinly sliced into rounds
- 1 ounce Fresh mozzarella, optional
- 1/25 cup Roughly chopped fresh basil
Nutrition
value
value
176
calories per serving
7 g Fat3 g Protein23 g Carbs3 g FiberOther
Current Totals
- Fat7g
- Protein3g
- Carbs23g
- Fiber3g
MacroNutrients
- Carbs23g
- Protein3g
- Fiber3g
Fats
- Fat7g
Vitamins & Minerals
- Calcium41mg
- Iron1mg
- Vitamin A598mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B932mcg
- Vitamin B120mcg
- Vitamin C26mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium31mg
- Manganese< 1mg
- Phosphorus46mg
- Selenium5mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Cookie and Kate