Summer Panzanella Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Italian bread salad with ripe tomatoes, mozzarella, basil, and a lemon-shallot dressing. Light yet substantial, showcasing summer produce. A quick and vibrant lunch or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 6-7 inch portion of ciabatta bread
- 1 TBSP extra virgin olive oil
- 10 oz cherry tomatoes
- ¼ cup mozzarella pearls (or extra, to taste)
- fresh chopped basil ((as much as you'd like!))
- olive oil (for drizzling)
- salt and pepper (to taste)
- 1 fresh lemon
- 1 shallot
- 3 TBSP extra virgin olive oil
- 1 TBSP red wine vinegar (or fav variety)
- ¼ tsp sea salt
- ¼ tsp black pepper
At a glance
PER SERVING · TIME 20M
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
- 5m
- Sodium
- 498mg
- 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
- 54mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.