Panzanella Salad
Panzanella Salad is a harmonious blend of ingredients and a testament to the beauty of simplicity. With every forkful, you’re invited to savor the contrast between the crispy croutons and the tender vegetables, all brought together by the rich, homemade dressing. It’s a dish that’s as visually appealing as it is delicious, making it an ideal addition to any meal, whether as a side or a light main course.
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Yield 4
Ingredients
Dressing
- 1 Clove of Garlic Diced
- 1/2 cup Olive Oil
- 1 tsp Dijon Mustard
- 3 tbsp Rice Vinegar
- 1/2 tsp Coarse Sea Salt
- 1/2 tsp Ground Pepper
Salad
- 1 French Baguette
- 3-4 tbsp Olive Oil
- 1 tsp Sea Salt
- 12 Cherry Tomato Cut in Half
- 3/4 English Cucumber Cut in Bite-Sized Pieces
- 8 Mini Sweet Peppers Cut in Bite-Sized Pieces
- 1 Red Onion Cut in Bite-Sized Pieces
- 20 Leaves of Fresh Basil Cut in Strips
- 3 tbsp Capers
Instructions
- Place the dressing ingredients in a mason jar and shake well. Refrigerate for 15 minutes.
- Slice your bread in 1 inch thick pieces then cut in four.
- Heat the olive oil and salt in a sauté pan, add the bread, toss and cook until golden brown and crispy.
- Place all remaining ingredients into a bowl, add the bread and toss with the dressing.
Estimated Cost Per Serving:
Nutrition Facts
Panzanella Salad
Per
89 g
Calories
290
% Daily Value*
Fat
26
g
40
%
Saturated Fat
3.5
g
22
%
Carbohydrates
14
g
5
%
Fibre
2
g
8
%
Sugars
3
g
3
%
Protein
2
g
4
%
Sodium
850
mg
37
%
Calcium
20
mg
2
%
Iron
0.5
mg
3
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by Kilted Chef