Once Upon a Chef · by Jennifer Segal★ 5.0 (35)
Panzanella Salad
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 12%
CARBS 37G37% OF CAL
3G FIBER0G ADDED6G INTRINSIC28G OTHER6G TOTAL SUGAR
FAT 27G61% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian bread salad with tomatoes, cucumbers, and capers in a vinaigrette. A satisfying summer supper.
mainitaliansalad🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- ¾ cup extra-virgin olive oil, (divided)
- 6 cups rustic Italian bread, (cut into 1-in (2.5-cm) cubes (about ¾ lb/340 g))
- 1 teaspoon salt, (divided)
- 1½ lb tomatoes, (cut into 1-in (2.5-cm) cubes (about 2 large))
- 2 red, (yellow, or orange bell peppers, cut into 1-in (2.5-cm) cubes)
- 1 small English or hothouse cucumber, (seeded and thinly sliced)
- 3 tablespoons capers, (drained)
- 3 tablespoons white wine vinegar
- 1 large clove garlic, (minced)
- 3 tablespoons minced shallots, (from 1 large shallot)
- ¼ teaspoon freshly ground black pepper
- ⅓ cup fresh chopped basil
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 12%
CARBS 37G37% OF CAL
3G FIBER0G ADDED6G INTRINSIC28G OTHER6G TOTAL SUGAR
FAT 27G61% OF CAL
4G SAT24G 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
- 30m
- Cook
- 10m
- Sodium
- 794mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 436mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 794MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.