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Panzanella Salad

Panzanella Salad
Servings:
6
Total Time:
20 minutes

Ingredients

1 Bakery sourdough bread round
4 medium fresh tomatoes
1/2 cup fresh prediced red onions
1/2 cup fresh mozzarella cheese pearls
1/2 cup champagne (or Italian) vinaigrette
10 fresh basil leaves

Steps

  1. Preheat oven to 350°F. Slice bread into 1-inch-thick slices. Cut slices into 1-inch-wide strips, then into 1-inch cubes.
  2. Arrange bread on baking sheet; bake 6–7 minutes or until toasted and crisp. Let stand to cool. Cut tomatoes into 1-inch cubes.
  3. Toss tomatoes, onions, and cheese with vinaigrette until coated. Add bread and basil leaves.

Other Preparation Methods

  • Snack: Cut sourdough bread into 1/2-inch slices. Top each slice with peanut butter, sliced bananas, and cooked bacon pieces.
  • Dip: Slice 1/2-inch off the top of bread round; scoop out bread from inside (reserve for dipping). Spoon Deli spinach dip inside bread; serve with reserved bread for dipping.

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Nutritional Information

CALORIES (per 1/6 recipe) 330kcal; FAT 10.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 620mg; CARB 47g; FIBER 3.00g; SUGARS 6g; PROTEIN 12g; CALC 10%; VIT A 0%; VIT C 0%; IRON 15%

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