Panzanella Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tuscan bread salad with garlicky toasted bread, fresh tomatoes, mozzarella, avocado, and vegetables dressed in balsamic vinaigrette. Hearty and satisfying for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and pepper
- 1 artisan sourdough baguette (torn into small cubes, 4 cups)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 3 cups cherry tomatoes (halved or quartered, see note 1)
- 1 cup mozzarella cheese pearls (see note 2)
- 1 fresh corn on the cob (corn cut off, 3/4 cup, see note 3)
- 1 large avocado (sliced or chopped into bite-sized pieces)
- 20 basil leaves (torn)
- 1 cup diced English cucumber
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
- 20m
- Sodium
- 763mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 54mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 763MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.