Seasonal Panzanella Salad Recipe
Recipe By The Wine Lovers Kitchen
Let your fresh produce shine in this salad.
4
28 Rating -
Rate
Non Vegdiet
55minstotal
20minsPrep
15minsCook
55m.total
20m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Seasonal Panzanella Salad Recipe
- 0.33-1/2 pound 3 large beefsteak or heirloom tomatoes aim
- 0.33 teaspoon Coarse salt kosher salt or coarse sea salt.
- 1 cup 4 ciabatta rolls or other rustic bread enough for about bread cubes
- 0.33 tablespoon Olive oil
- 0.08 Medium sweet onion diced coarsely
- 0.17 Medium cucumber peeled and cut in to 1" chunks
- 0.17 Red sweet pepper cut into 1" chunks
- 1/25 cup Chopped fresh basil leaves optional but recommended
- 0.08 cup Extra virgin olive oil
- As required Tomato juice reserved from draining tomatoes
- 0.33 Cloves garlic minced
- 0.08 teaspoon Dijon mustard
- 0.33 tablespoon Red wine vinegar
- As required Fresh ground pepper
Nutrition
value
value
279
calories per serving
27 g Fat2 g Protein6 g Carbs5 g FiberOther
Current Totals
- Fat27g
- Protein2g
- Carbs6g
- Fiber5g
MacroNutrients
- Carbs6g
- Protein2g
- Fiber5g
Fats
- Fat27g
Vitamins & Minerals
- Calcium45mg
- Iron1mg
- Vitamin A1827mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B952mcg
- Vitamin B120mcg
- Vitamin C58mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium46mg
- Manganese< 1mg
- Phosphorus49mg
- Selenium< 1mcg
- 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 The Wine Lovers Kitchen