Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Greek Panzanella Salad
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 8%
CARBS 38G40% OF CAL
5G FIBER27G OTHER6G TOTAL SUGAR
FAT 24G58% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek panzanella salad with toasted bread, tomatoes, olives, and a lemon balsamic dressing. Fresh and tangy, it's a hearty salad that works as a light main.
maingreeksalad🍪 sheet pan🔥 ovengluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 1/2 cups gluten-free crusty bread (chopped into 1-inch cubes)
- 1-2 tablespoons extra virgin olive oil
- 1 cup halved cherry tomatoes
- 1/2 large red onion (sliced)
- 1 cup cubed English cucumber
- 1/4 cup pitted halved olives
- 1/4 cup vegan feta cheese (crumbled)
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 2 teaspoons lemon juice
- 1 teaspoon dijon mustard
- pinch salt and ground black pepper
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 8%
CARBS 38G40% OF CAL
5G FIBER27G OTHER6G TOTAL SUGAR
FAT 24G58% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 588mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 155mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 588MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.