Panzanella Salad Recipe
Bright, savory, and tangy, this crisp, refreshing panzanella salad recipe is a quick and easy appetizer perfect for warm weather!
Servings: 8 servings
Equipment
Ingredients
- 1 small about 5 cups French bread, cubed
- 3 Tablespoons olive oil
- Salt & pepper to taste
Salad:
- 1 cucumber sliced
- 1 pint grape tomatoes halved
- 1/2 red onion sliced
- 1/2 pound feta cubed
- 1/2 cup Kalamata olives pitted
- 1/4 cup green onions chopped
- 1/3 cup radishes sliced
Vinaigrette:
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 1/4 cup lemon juice
Instructions
- Toss bread with olive oil, salt, and pepper.1 small, 3 Tablespoons olive oil, Salt & pepper
- Bake on a sheet pan at 400°F for 8–10 minutes or until golden and crisp, tossing halfway.
- In a bowl, mix cucumber, tomatoes, radishes, green onions, red onion, feta, and olives.1 cucumber, 1 pint grape tomatoes, 1/2 red onion, 1/2 pound feta, 1/2 cup Kalamata olives, 1/4 cup green onions, 1/3 cup radishes
- Add the toasted bread.
- Whisk the vinaigrette ingredients in a small bowl, and pour the dressing over the salad.2 garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/3 cup olive oil, 1/4 cup lemon juice
- Toss gently, and let sit for 20–30 minutes before serving.
Notes
Storage: For the best results, store the croutons, salad, and dressing in separate airtight containers. The croutons will stay fresh at room temperature for 1-2 days. The salad will keep for up to 1-2 days, and the dressing will keep for up to 1 week.
Nutrition
Serving: 1serving | Calories: 639kcal | Carbohydrates: 76g | Protein: 21g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 1452mg | Potassium: 453mg | Fiber: 7g | Sugar: 11g | Vitamin A: 708IU | Vitamin C: 14mg | Calcium: 346mg | Iron: 6mg
