Panzanella Salad
You can never have too many Mediterranean recipes, so give Panzanella Salad a try. This lacto ovo vegetarian recipe serves 4 and costs $3.1 per serving. One portion of this dish contains about 23g of protein, 20g of fat, and a total of 657 calories. This recipe from Pick Fresh Foods requires basil, seasoning, extra virgin olive oil, and cucumber. This recipe is liked by 1 foodies and cooks. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. If y
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Cut the bread into inch cubes.
- 3
Place them on a baking sheet.
- 4
Toss with 2 tablespoons of olive oil and then generously sprinkle with Italian herb seasoning. (I use McCormick spice grinder.)
- 5
Toss bread cubes for 15 minutes, flipping halfway through.
- 6
Place toasted bread, tomatoes, cucumber, and mozzarella in a salad bowl.
- 7
Drizzle with vinaigrette.
- 8
Sprinkle with fresh basil.
- 9
In a bowl combine garlic, mustard, and vinegar. Using an emulsion blender slowly add in olive oil. Blend until emulsion is created.
- 10
Add salt and pepper to season.
Recipe from pickfreshfoods.com
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Ingredients (12)
- •3 cups french bread cubes (1/2 inch)
- •2 cups cherry tomatoes, halved
- •½ tsp dijon mustard
- •1 cup english cucumber, peeled and diced
- •½ cup extra virgin olive oil
- •2 tbsp fresh basil, thinly slicedF
- •1 small garlic clove, minced
- •¼ tsp ground black pepper
- •1 tsp italian seasoning
- •½ tsp kosher salt
- •½ cup mozzarella, cubed
- •3 Tbsp white wine vinegar