Panzanella salad is bread salad and is one of my favorite meals in summer. When garden-fresh tomatoes are available, I omit the canned, but the rest of the year, they work nicely. Just be sure to use the no-salt canned tomatoes. It is a great way to enjoy some fresh flavors in the colder months.
Year-round Panzanella Salad
Serving Size: makes 4 1 1/4-cup servings
Number of Servings: 4
Ingredients:
4 slices french bread, stale or toasted and torn into pieces
1 cup cherry tomatoes sliced in half
1 cup (1/2 can) diced tomatoes
1 cup cucumber diced (1 small to medium cucumber)
1 avocado, peeled and diced
10 basil leaves torn or sliced into fine ribbons
2 oz. fresh mozzarella (either small perlini balls, or diced)
1/4 tsp. kosher salt
1/4 tsp. pepper
1 clove garlic, minced
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Directions:
Combine first 7 ingredients (bread through mozzarella) in large bowl. In small bowl combine remaining 5 ingredients and mix well. Toss salad with dressing and serve.
Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving:
Calories 255.3
Total Fat 13.4 g
Saturated Fat 3.0 g
Poly. Fat 1.4 g
Mono. Fat 7.8 g
Cholesterol 8.2 mg
Sodium 441.5 mg
Potassium 398.1 mg
Total Carb. 27.6 g
Dietary Fiber 5.6 g
Sugars 2.2 g
Protein 8.2 g
