Panzanella Salad
Servings: 6 servings
Calories: 397kcal
Ingredients
- 6 ounces crusty bread (such as a baguette, ciabatta, or pan de cristal), cubed
- ⅓ cup balsamic vinegar
- 1 ½ teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ½ cup extra-virgin olive oil
- 24 ounces tomatoes roughly chopped
- ½ seedless cucumber roughly chopped
- ½ red onion thinly sliced
- 8 ounces fresh mozzarella (I used Ciliegine balls), drained
- 1 bunch fresh basil leaves
Instructions
- Preheat the oven to 275 degrees F.
- Arrange the cubed bread in an even layer on a baking sheet and dry in the oven for 30 minutes or until crisp.
- Whisk the balsamic vinegar, honey, dijon, salt, garlic powder, and pepper together in a large bowl.
- Drizzle in the olive oil in a slow, steady stream, while whisking vigorously.
- Place the bread, tomatoes, cucumber, red onion, mozzarella, and basil in the bowl then toss with the dressing to coat.
Nutrition
Serving: 0.17recipe | Calories: 397kcal | Carbohydrates: 26g | Protein: 13g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 30mg | Sodium: 626mg | Potassium: 406mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1298IU | Vitamin C: 17mg | Calcium: 231mg | Iron: 2mg