Panzanella Salad
Panzanella Salad is hearty and comforting without feeling too heavy. I love to serve it with grilled chicken for a light but satisfying meal!
Servings 10 servings
Calories 172kcal
Ingredients
For the Salad
- 1 whole English Cucumber cut into bite-sized pieces
- 2-3 large tomatoes diced
- 1 bell pepper diced
- ½ whole medium red onion
- ¼ cup fresh basil leaves chopped
- ¾ cup mozzarella cubed
For the Dressing
- 2 cloves garlic
- ½ teaspoon Dijon mustard
- 3 tablespoons white wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon honey
For the Bread
- 1 whole baguette french or italian bread about 6-8 cups cubed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400°
- Chop the veggies into bite-sized pieces and toss with the mozzarella cheese in a large mixing bowl.
- Make dressing by combining the vinegar, mustard, pepper, honey, garlic, salt and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over the veggies/cheese and refrigerate for 1 -3 hours, up to overnight before serving.
- Cube bread into 1" pieces and arrange in a single layer on a baking sheet. Drizzle with olive oil and salt. Toss with hands until all pieces are well coated. Place in oven for 15-20 minutes or until the edges of the bread are golden and crispy. Let cool.
- Just before serving, toss veggies with the bread and enjoy!
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 408mg | Potassium: 117mg | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 20.5mg | Calcium: 48mg | Iron: 0.3mg