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Italian Panzanella Salad
Panzanella Salad features juicy tomatoes, crunchy cucumbers, red onion, capers, and lightly toasted Italian bread ready to sop up a delicious tangy dressing!
Course
Salad
Cuisine
Italian
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
355
kcal
Author
Sherri Hagymas
Ingredients
For the Vinaigrette
½
cup
extra virgin olive oil
1
tablespoon
Dijon mustard
1
tablespoon
fresh lemon juice
2
cloves
garlic
minced
1
teaspoon
dried Italian seasoning
½
teaspoon
salt
For the Salad
5
cups
Italian bread
cut into 1 inch cubes
2
tablespoons
olive oil
2
cups
arugula or watercress
1
pint
cherry tomatoes
halved
1
English cucumber
sliced
½
small
red onion
sliced thin
2
tablespoons
basil leaves
sliced
1
tablespoon
capers
drained (optional)
Instructions
For the Vinaigrette
In a small bowl, add the mustard, lemon juice, Italian seasoning, garlic, and salt.
Add the olive oil and continually whisk until mixed well.
Set aside.
For the Salad
Preheat your oven to 425 degrees F.
Place the bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil then toss to coat.
Bake for 10-12 minutes (turning halfway through) or until the bread is crispy and lightly browned.
Remove form oven and allow to cool before assembling the salad.
In a large bowl, add the arugula, tomatoes, cucumber, red onion, basil, and capers if using.
Add the bread just before serving so it doesn't absorb the dressing.
Drizzle the vinaigrette over the entire salad and toss to combine well.
Serve immediately.
Notes
Use Ciabatta or French bread if desired.
Substitute white wine vinegar or red wine vinegar for the lemon juice in the vinaigrette, if preferred
Nutrition
Serving:
1
serving
|
Calories:
355
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
31
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Sodium:
357
mg
|
Potassium:
278
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
589
IU
|
Vitamin C:
21
mg
|
Calcium:
32
mg
|
Iron:
1
mg