Salads
Panzanella Salad
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- ciabatta3.88 oz (110 g)
- tomatoes5.29 oz (150 g)
- yellow onion0.35 oz (10 g)
- prepared balsamic vinaigrette0.71 oz (20 g)
- fresh basil0.18 oz (5 g)
- ground black pepper0 oz (0.1 g)
Directions
- Tear the ciabatta into pieces and dry them in the oven.
- Cut the tomatoes into wedges and the onion into rings.
- Toss the tomatoes, onion, and ciabatta with the dressing, freshly ground black pepper, and basil leaves; serve in a bowl.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
456kcal
13.2 gProtein
15.1 gFat
66.8 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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