Jo Cooks · by Joanna Cismaru★ 5.0 (2)
Panzanella Salad
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 9%
CARBS 24G32% OF CAL
2G FIBER18G OTHER4G TOTAL SUGAR
FAT 22G65% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Tuscan salad where toasted bread soaks up vibrant tomato, basil, and a tangy vinaigrette. Fresh, textured, and perfect for summer.
sideitaliansalad🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups Italian bread (cut into 1-inch cubes)
- 4 large tomatoes (ripe, cut into 1-inch cubes)
- 1 English cucumber (halved, seeded and sliced)
- 1 medium red onion (thinly sliced)
- ½ cup fresh basil (roughly torn)
- ½ cup Kalamata olives (pitted and halved)
- ¼ cup capers (drained)
- ¼ cup red wine vinegar
- ½ cup olive oil (extra virgin)
- 2 cloves garlic (minced)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 9%
CARBS 24G32% OF CAL
2G FIBER18G OTHER4G TOTAL SUGAR
FAT 22G65% OF CAL
3G SAT19G 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
- 15m
- Cook
- 15m
- Sodium
- 688mg
- 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
- 230mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.