Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (74)
Panzanella Salad Recipe
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 25%
CARBS 23G22% OF CAL
3G FIBER12G OTHER8G TOTAL SUGAR
FAT 31G69% OF CAL
8G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian salad of toasted bread, ripe tomatoes, fresh mozzarella, and basil with red wine vinaigrette. Simple and summery, best when made a few hours ahead.
sideitaliansalad🔥 ovenvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 oz crusty bread* ((1/2 loaf) cut into 1-inch cubes (6 cups))
- 2 Tbsp extra virgin olive oil
- 1/8 tsp sea salt
- 2 lbs ripe tomatoes (cut into small wedges or bite-sized pieces)
- 8 oz fresh mozzarella (halved mozzarella pearls)
- 1/2 medium red onion (thinly sliced)
- 1/2 cup basil leaves ((about 22 leaves), coarsely chopped, plus more to garnish)
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves (grated)
- 1/2 tsp salt (or to taste)
- 1/8 tsp black pepper
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 25%
CARBS 23G22% OF CAL
3G FIBER12G OTHER8G TOTAL SUGAR
FAT 31G69% OF CAL
8G SAT23G 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
- 18m
- Cook
- 12m
- Sodium
- 478mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 441mg
- Calcium
- 260mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.