Panzanella

Recipe

Side Dish
Panzanella

Primary Media

Bowl of toasted bread cubes mixed with vegetables and vinaigrette

User Rating

3.57 out of 5 stars
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14 ratings

Recipe Data

12
Servings
15min
Prep
25min
Total

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Description

Panzanella is a Tuscan-style salad traditionally made with chunks of toasted or grilled artisan bread. Like croutons, only better.  

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
12 oz.Hy-Vee Bakery roasted garlic sourdough bread
10 oz.Hy-Vee Bakery artisan Asiago cheese bread
2 tbsp.Hy-Vee Select olive oil
1 tbsp.lemon zest
½ tsp.Hy-Vee kosher salt
½ tsp.Hy-Vee black pepper
1 ½ lbs.(4 cups) mixed heirloom tomatoes, cut into bite-size pieces
1medium cucumber, cut crosswise and sliced
½medium summer squash, sliced
1shallot, thinly sliced
c.Hy-Vee Select white balsamic and honey vinaigrette
2 tbsp.lemon juice
½ c.basil leaves
Lemon zest, optional

Things To Grab

  • Rimmed baking sheet
  • Large bowl

Directions

  1. Preheat oven to 350F. Slice or tear breads into 1-inch cubes. You should have about 4 cups of bread. Combine olive oil, lemon zest, salt and pepper. Add bread cubes, tossing to coat. Transfer bread to a rimmed baking sheet. Bake for 10 to 15 minutes or until crisp and firm but not browned. Cool.
  2. Toss together tomatoes, cucumber, summer squash and shallot in a large bowl. Add bread and vinaigrette, tossing to coat well. Drizzle with lemon juice. Just before serving top with basil and, if desired, lemon zest.

Nutrition facts

Servings

180 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 5mg
  • Sodium: 440mg
  • Total Carbohydrates: 26g
  • Protein: 6g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 8%