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Panzanella Salad


  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes

Ingredients

For the Salad

  • 1 small loaf of bread, cut into bite size cubes, about 46 cups total. You can use regular or gluten free bread.
  • 1/2 red onion, diced into bite size pieces
  • 1 medium red pepper, diced into bite size pieces
  • 1/4 cup kalamata olives, cut in half
  • 1 medium cucumber, cut in half, scrape out the seeds and then cut into bite size pieces
  • 1 pound cherry tomatoes, cut in half
  • 4 ounces feta cheese, crumbled
  • 1 teaspoon olive oil for toasting bread cubes

For the Vinaigrette

  • 1/2 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Combine all of the vinaigrette ingredients into a jar or small bowl and whisk together until combined. Set aside.
  2. Cut the bread into bite size cubes. Heat a large pan on medium heat and add olive oil and bread cubes. Toast bread for about 10 minutes, or until bread is crispy on the outside.
  3. Add all of the diced vegetables, bread cubes, and the feta cheese into a large bowl. Slowly add the vinaigrette and mix until everything is combined.
  4. Enjoy!

Notes

  • Add the dressing slowly, you may not need to use all of it.

Nutrition

  • Serving Size: 4
  • Calories: 829
  • Sugar: 16
  • Sodium: 1515
  • Fat: 41
  • Saturated Fat: 9
  • Unsaturated Fat: 30
  • Trans Fat: 0
  • Carbohydrates: 95
  • Protein: 21
  • Cholesterol: 25