Caprese Panzanella salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian salad of toasted bread, fresh tomatoes, basil, and creamy mozzarella dressed with lemon and olive oil. Light and refreshing, it's perfect as a summer side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups bread (I used day-old baguette, sliced into bite-sized chunks)
- 2 cups cherry tomatoes (halved)
- 2 large (ripe tomatoes, roughly chopped)
- large handful fresh basil leaves (roughly chopped)
- 2 cups bocconcini (fresh mozzarella, quartered)
- juice and zest of 1 lemon
- 2 tablespoons olive oil
- salt & pepper to taste
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 591mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 28mg
- Calcium
- 2mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 591MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.