Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (2)
Panzanella Toscana
NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 12%
CARBS 40G65% OF CAL
5G FIBER0G ADDED6G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 7G24% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian summer bread salad from Tuscany with ripe tomatoes, onions, cucumbers, and basil. Simple, rustic, and made with quality ingredients for maximum flavor.
mainitaliansaladdairy freeveganvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz stale crusty artisan bread (cut into cubes)
- 1 lb cherry tomatoes (cut into quarters)
- 1 medium red onion (sliced)
- 1 large cucumber (peeled and sliced)
- 1 bunch fresh basil leaves
- extra virgin olive oil (as needed)
- 1 cup red wine vinegar
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 12%·PRO 12%
CARBS 40G65% OF CAL
5G FIBER0G ADDED6G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 7G24% OF CAL
1G SAT6G 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
- Sodium
- 505mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 495mg
- Calcium
- 38mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.