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Panzanella Salad
Fresh summer salad with fresh veggies.
Course
Salad
Cuisine
American, Mediterranean
Prep Time
20
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
people
Calories
160
kcal
Author
Kathy Berget
Ingredients
½
loaf
French Bread
2
cups
cherry tomatoes
halved
½
large sliced red onion
2
cups
chopped bell peppers
red, yellow, or orange
1
cucumber chopped
unpeeled
¼
cup
red wine vinegar
2
garlic cloves
minced
1
teaspoon
Dijon mustard
¼
cup
olive oil
1
Tablespoon
fresh basil leaves
thinly sliced.
salt and pepper
Instructions
Slice bread and lightly brush with olive oil. Place slices on hot grill just until lightly browned.
Let bread cool and rough chop into 1 inch pieces.
Mix all veggies in large bowl.
In separate bowl, mix vinegar, garlic, olive oil together and mustard. Add salt and pepper to taste.
Pour dressing over veggies and mix together.
Stir in bread and mix.
Sprinkle in fresh basil.
Let sit 10 minutes before serving so bread can absorb the vinaigrette.
Notes
½ loaf French bread cubed is approximately 3 cups.
Nutrition
Calories:
160
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
143
mg
|
Potassium:
253
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1389
IU
|
Vitamin C:
58
mg
|
Calcium:
26
mg
|
Iron:
1
mg