Spend with Pennies · by Holly Nilsson★ 5.0 (14)
Panzanella Salad
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 6%
CARBS 20G40% OF CAL
2G FIBER0G ADDED3G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 12G53% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian salad of toasted bread, ripe tomatoes, cucumber, and red onion tossed in a tangy vinaigrette. Fresh, rustic, and satisfying.
sidemediterraneansalad🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces ciabatta bread (about 5 cups)
- 3 tablespoons olive oil
- salt and black pepper (to taste)
- 1 ½ pounds ripe tomatoes (any variety, cut into ½-inch wedges, about 5 to 6 medium)
- ½ English cucumber (sliced into half moons)
- ¼ red onion (thinly sliced)
- 2 tablespoons chopped fresh parsley (and/or basil)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar (or white balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 6%
CARBS 20G40% OF CAL
2G FIBER0G ADDED3G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 12G53% OF CAL
2G SAT10G 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
- 20m
- Sodium
- 268mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 243mg
- Calcium
- 14mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.