Kale Panzanella Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Tuscan-style salad combining tender kale, crispy croutons, fresh tomatoes, and cheese with a vinaigrette. Fresh and filling, it's a complete meal or substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups chopped curly kale
- 1 cup garlic croutons ((recipe below))
- ¼-½ cup red onion (, sliced thin)
- 2 cups tomatoes
- ⅓ cup crumbled feta cheese
- 2-3 TBSP sliced fresh basil for topping
- 3 TBSP olive oil
- 1 lemon (, juiced)
- 1 TBSP white wine vinegar (or red wine vinegar)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup diced bread (cut into 3/4 inch cubes)
- ½ TBSP olive oil
- ¼ tsp garlic powder
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 693mg
- 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
- 299mg
- Calcium
- 303mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 693MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.