Panzanella Salad with Saganaki
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tuscan tomato salad with crispy fried Greek cheese on top, combining bread, tomatoes, and herbs with a sharp vinaigrette. Fresh and substantial with contrasting textures, it's a cross-cultural Mediterranean main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 400 g mixed colour tomatoes – take out of the fridge for an hour to come up to room temperature for maximum flavour.
- Large pinch of freshly ground salt and pepper
- 3 tbsp olive oil
- 4 slices of ciabatta bread (cut into cubes)
- 200 g Kefalotyri* Greek cheese, sliced into 1-inch squares
- 2 tbsp plain/all-purpose flour
- 1/2 tsp lemon juice
- 1/4 red onion (peeled and very thinly sliced)
- 1 tbsp chopped parsley
- Dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp caster sugar
- ½ a clove of garlic (peeled and minced)
At a glance
PER SERVING · TIME 30M
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
- 10m
- Sodium
- 1113mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 775mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.