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Mediterranean Panzanella Salad
Mediterranean Panzanella Salad
- Total Time: 15 minutes
- Yield: 8 Servings 1x
- Diet: Vegetarian
Description
Fresh veggies, sourdough croutons, feta and vinaigrette, savory, sweet, and crunchy Mediterranean Panzanella Salad.
Ingredients
Units
Scale
Salad
- 1 pinch Pint Cherry Tomatoes, sliced in half lengthwise
- 1 Large Cucumber, peeled, seeded & diced into 1– inch pieces
- 1 Yellow Bell Pepper, seeded and diced into 1-inch pieces
- 1 Orange Bell Pepper, seeded and diced into 1-inch pieces
- 1/4 cup Kalamata Olives, sliced in half lengthwise
- 1/4 cup Basil, juilenned
- 1/4 cup Feta Cheese
- 4 Slices Sourdough Bread, diced into 1-inch pieces
- 1/2 cup Olive Oil
Vinaigrette
- 1/2 tsp Dijon Mustard
- 1 tsp Minced Garlic
- 1 tsp Honey
- 3 tbsp Red Wine Vinegar
- 4 tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
Make the Vinaigrette
Make the Salad
- Heat a large saute pan over medium heat. Add 4 tablespoons olive oil to pan. Add the bread cubes to the pan and cook until golden brown, tossing occasionally. Remove from heat and all to cool.
- In a large bowl, add the tomatoes, bell peppers, basil, feta, cucumber and olives. Next add the bread cubes to the veggies.
- Mix the vinaigrette one more time then pour half of the dressing over the salad. Stir the salad together with a large spoon.
- Taste the salad and add more of the vinaigrette if needed. Enjoy!
Notes
*Make this salad your own, add your favorite veggies, cheese and enjoy!
- Prep Time: 15
- Category: Salad, Sides, Lunch, Dinner, Mediterranean
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 302
- Sugar: 2g
- Sodium: 436mg
- Fat: 25g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 4mg
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