Penn Herb Wellness Guide
Panzanella
Angie McGowan
An Italian bread salad that's perfect for a summer lunch.
Ingredients
- 2 yellow tomatoes, diced
- 2 red tomatoes, diced
- 2 cucumbers, diced
- 1/2 onion, diced
- 1 2.25 oz green olives, drained
- 1 small bunch basil, torn
- 1 loaf day old bread (focaccia works well), diced
- 2 Tbs balsamic vinegar
- 1/4 cup olive oil
- 1 pinch kosher salt, or to taste
- 1 pinch pepper, or to taste
Directions
- Combine tomatoes, cucumbers, onions, olives, basil, and bread in a large bowl.
- Add balsamic vinegar, olive oil, salt, and pepper.
Nutrition Facts
Calories 382
Calories from Fat 119 (31%)
(21%)Total Fat 13g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(0%)Cholesterol 0mg
(7%)Sodium 163mg
(13%)Potassium 438mg
Total Carbohydrate 58g
(18%)Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
(18%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.