Panzanella Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty Italian bread salad with fresh tomatoes, basil, shallots, and a tangy red wine vinegar dressing. The bread soaks up the dressing, making this a filling meal on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 oz or 1/2 loaf of a rustic Italian bread (I used Ciabatta) (cut into 1-inch cubes)
- extra virgin olive oil
- kosher salt
- 2 1/4 lb ripe tomatoes (I used vine ripe tomatoes, cut into small wedges or cubes)
- 1/4 cup red wine vinegar
- 2 garlic cloves (minced)
- 1/2 tsp Dijon mustard
- 1 tsp fesh thyme (optional)
- black pepper
- 2 small shallots (peeled and thinly sliced)
- 1/2 cup packed fresh basil (torn)
- 4 oz fresh baby mozzarella (optional (more to your liking))
At a glance
PER SERVING · TIME 50M
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
- 410mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 444mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 410MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.