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By cookieandkate.com
Layered Panzanella Salad
Instructions
Prep:30minCook:10min
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.
Updated at: Sat, 15 Mar 2025 01:33:16 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
7
Low
Nutrition per serving
Calories94.1 kcal (5%)
Total Fat4.3 g (6%)
Carbs12.1 g (5%)
Sugars3.5 g (4%)
Protein2.5 g (5%)
Sodium292.5 mg (15%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

4 ouncesciabatta bread
or crusty sourdough, preferably stale, 1/4th of a standard 1-pound loaf or 3 cups cubed

2 tablespoonsextra-virgin olive oil

¼ teaspoonfine sea salt

3 tablespoonsred wine vinegar

½ teaspoondried oregano
plus extra for garnish

1clove garlic
large

½ teaspoonfine sea salt

freshly ground black pepper
to taste

0.5red onion
small, thinly sliced

1 poundcherry tomatoes
or grape, halved or quartered if large

1 poundtomatoes
additional, smaller tomatoes are better, cut into bite-sized pieces

2mini cucumbers
cucumber, thinly sliced into rounds

8 ouncesfresh mozzarella
optional, buy small mozzarella balls or tear a larger ball into bite-sized pieces

⅓ cupfresh basil
roughly chopped

2 tablespoonskalamata olives
thinly sliced, or capers
Instructions
View on cookieandkate.com
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