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–+ servings

Spring Panzanella

A fresh and vibrant salad featuring bread and seasonal vegetables.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cherry tomatoes halved
  • 1 cucumber cucumber diced
  • 1 cup red onion thinly sliced
  • 1 cup bell pepper diced
Bread
  • 4 slices stale bread cubed
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Method
 

Preparation
  1. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper.
  2. Add the cubed stale bread to the bowl.
  3. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Let the salad sit for 10 minutes to allow the flavors to meld.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 250cal (13%) Carbohydrates: 30g (10%) Protein: 5g (10%) Fat: 12g (18%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 0g Cholesterol: 0mg (0%) Sodium: 300mg (13%) Potassium: 400mg (11%) Fiber: 4g (17%) Sugar: 5g (10%) Vitamin A: 500IU (10%) Vitamin C: 30mg (36%) Calcium: 50mg (5%) Iron: 1mg (6%)
Keywords: panzanella, spring salad, Vegetarian

Notes

This salad is best served fresh but can be stored in the refrigerator for a day.

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