Italian Panzanella Salad Recipe
Fresh and hearty Italian Panzanella Salad is a vegetable packed bread salad made with olives, white beans, tomatoes, cucumber, mozzarella and onion all tossed in a zesty Italian dressing with herbs.
Servings: 8
Cost: $10
Equipment
- 1 baking sheet
- 1 salad bowl
Ingredients
- 1 lb loaf day old bread use a hearty bread like Italian or French bread
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sliced cherry tomatoes
- 1 1/2 cups sliced cucumbers
- 1 cup cannellini beans
- 1/2 cup pitted green olives
- 1/2 cup mozzarella balls
- 1/4 cup finely minced red onion
- 1 1/2 cups Italian dressing
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon Italian Seasoning
- 1 1/2 tablespoons balsamic reduction optional
Instructions
- Preheat oven to 400˚F.
- Cut the bread into cubes and place in a large bowl.
- In a smaller bowl, whisk together the olive oil, garlic powder and salt.
- Drizzle the olive oil mixture over the bread and toss to coat.
- Arrange the bread on a baking sheet in a single layer and bake the bread cubes for 10 minutes.
- Toss the bread and bake for an additional 5-10 minutes until golden and crisp.
- Cool to room temperature.
- In a large bowl, add the tomatoes, cucumber, beans, olives, mozzarella and onion.
- Add the bread to the bowl and drizzle with the dressing.
- Toss the ingredients to coat with the dressing.
- Arrange in a serving bowl or on a platter.
- Season with the grated parmesan, basil, Italian seasoning and drizzle with balsamic reduction, if desired.
- Serve immediately.
Notes
Italian Panzanella is best served soon after assembling.
Nutrition
Calories: 378kcal | Carbohydrates: 39g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 5mg | Sodium: 1094mg | Potassium: 242mg | Fiber: 4g | Sugar: 9g | Vitamin A: 269IU | Vitamin C: 8mg | Calcium: 163mg | Iron: 3mg