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–+ servings

Panzanella Salad

Alyssa Rivers
Panzanella Salad is a perfect marriage of summer sun ripened tomatoes, cucumbers, red onions and spinach tossed together with toasted bread and a light but flavorful dressing. This light but flavor packed salad is SO GOOD, and perfect for your next BBQ, potluck or dinner tonight.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Dinner, Salad, Side Dish
Cuisine Italian, Italian American
Servings 8 People
Calories 401 kcal

Ingredients
  

  • 1 loaf Italian sourdough or French bread, cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 pound mixed tomatoes sliced
  • 1/2 red onion sliced
  • 2 cups spinach
  • 1 cucumber sliced
  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • salt and pepper
  • balsamic glaze optional

Instructions
 

  • Preheat oven to 400 degrees. Spread the bread cubes on a baking sheet and toss with olive oil. Sprinkle with Italian seasoning. Toast until golden for 12-15 minutes.
  • In a medium sized bowl add the tomatoes, red onion, spinach, cucumber and bread. In a small bowl whisk together olive oil, red wine, salt and pepper. Toss until coated. Drizzle with balsamic glaze if desired.

Nutrition

Calories: 401kcalCarbohydrates: 31gProtein: 5gFat: 29gSaturated Fat: 12gSodium: 218mgPotassium: 226mgFiber: 3gSugar: 18gVitamin A: 730IUVitamin C: 4mgCalcium: 18mgIron: 2mg