Dinner at the Zoo · by Sara Welch★ 5.0 (14)
Panzanella Salad
NUTRITION · PER SERVING65M COOK
CAL 15%·PRO 6%
CARBS 21G28% OF CAL
2G FIBER1G ADDED4G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 23G70% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted bread cubes tossed with tomatoes, cucumber, bell peppers, and herbs in a lemon vinaigrette. Hearty, fresh, and satisfying. A Tuscan summer salad perfect for lunch.
mainitaliansalad🔥 ovendairy freeveganvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups rustic Italian style bread (cut into 1 inch cubes)
- 2 tablespoons olive oil
- 1 English cucumber (halved, seeded and sliced)
- 1/3 cup red onion (thinly sliced)
- 3 cups tomato (cut into 1 inch pieces)
- 3/4 cup yellow bell pepper (cut into 1/2 inch pieces)
- 2 tablespoons capers
- 1/2 cup basil leaves (sliced)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 2 tablespoons finely minced shallot
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 cup olive oil
- salt and pepper to taste
At a glance
PER SERVING · TIME 65M
CAL 15%·PRO 6%
CARBS 21G28% OF CAL
2G FIBER1G ADDED4G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 23G70% OF CAL
3G SAT20G 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
- 15m
- Sodium
- 380mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 344mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 380MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.