Panzanella Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian bread and tomato salad with fresh mozzarella, olives, and aromatic herbs. The tangy, light dressing complements the hearty bread and vegetables. Perfect as a side or light lunch on hot summer days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ day-old baguette (cut into 1-inch cubes (about 3 cups) )
- 1-2 tablespoons (15-30ml) olive oil
- 1 teaspoon (6g) sea salt
- 2 cups (300g) cherry tomatoes, (halved )
- ¼ cup (30g) red onion, (thinly sliced )
- ½ cup (70g) fresh mozzarella, (chopped or torn into pieces )
- 1 cucumber, (cut in half lengthwise and sliced into half-moons (about 2 cups))
- ½ cup (65g) kalamata olives
- ¼ cup (6g) fresh basil, (torn into pieces )
- 1-2 tablespoons (15-30g) capers ((optional ))
- 2-3 cloves garlic, (ground into a paste )
- 2-3 tablespoons (30-45ml) red wine vinegar
- ½ teaspoon (3g) Dijon mustard
- salt and black pepper (to taste)
- 3 tablespoons (45ml) olive oil
- ½ teaspoon (1g) thyme, (minced)
- 1 tablespoon (3-4g) oregano, (chopped )
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
- 631mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 88mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.