Layered Panzanella Recipe

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
Layered Panzanella
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ingredients serve

Ingredients 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
176
calories per serving
7 g Fat3 g Protein23 g Carbs3 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    3g
  • Carbs
    23g
  • Fiber
    3g

MacroNutrients

  • Carbs
    23g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    1mg
  • Vitamin A
    598mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    46mg
  • Selenium
    5mcg
  • 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
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Recipe By Cookie and Kate