Panzanella Salad Recipe
Nice hearty lunch salad. Pair it with soup for a light dinner.
Ingredients
- 1/2 long loaf of ciabatta or other crusty italian bread approx 8oz
- 1 clove garlic, crushed
- 1/4 cup olive oil
- 1 lb cherry tomatoes, halved
- 1 cucumber, seeded and sliced thinly
- 1 med avocado, chopped coarsely
- 1/4 cup drained capers,rinsed
- 1 lg yellow bell pepper, chopped coarsely
- 2 14oz cans of cannellini or great northern beans, rinsed and drained
- 1/2 cup chopped fresh basil
- Tomato Vinaigrette:
- 1/2 cup tomato juice
- 1/4 cup red wine vinegar
- 1/3 cup good olive oil
- Fresh cracked pepper, salt to taste
Directions
- Preheat oven 400
- Cut bread into 1 inch cubes. Combine bread in a large bowl with garlic and oil. Toss to coat bread in oil. Place bread in single layer on baking sheet. Bake 10mins or till lightly browned.
- Make Tomato Vinaigrette, combine all ingredients and whisk together.
- Place bread in same large bowl, add remaining ingredients and toss with vinaigrettet till well combined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 4 servings | |
| Calories 912 | |
| Calories from Fat 331 | 36% |
| Total Fat 37.47g | 47% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 371mg | 15% |
| Potassium 2830mg | 81% |
| Total Carbs 112.33g | 30% |
| Dietary Fiber 36.8g | 123% |
| Sugars 8.49g | 6% |
| Protein 37.77g | 60% |
