Panzanella

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 427.5
  • Total Fat: 29.8 g
  • Cholesterol: 33.3 mg
  • Sodium: 637.6 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 13.6 g

View full nutritional breakdown of Panzanella calories by ingredient


Introduction

Filling, fresh, and bright. Use your choice of proteins, and veggies. Even though the fat content is high, it's EVOO...so it's not super bad. Leave out the cheese and add another veggie or protein if desired. The sky is the limit with this. Filling, fresh, and bright. Use your choice of proteins, and veggies. Even though the fat content is high, it's EVOO...so it's not super bad. Leave out the cheese and add another veggie or protein if desired. The sky is the limit with this.
Number of Servings: 8

Ingredients

    1 loaf of italian bread, cubed into 1" pieces (enough to make 8 cups)
    8 oz chicken
    1/4-1/2 cup kalamata olives, pitted
    2 lbs tomatoes chopped into 1" pieces (about 4 cups)
    5oz feta cheese
    1 cup baby spinach
    1 cup thinly sliced cucumber
    1/4 cup white or red wine vinegar
    1 tsp dijon mustard
    3/4 cup olive oil

Tips

Switch it up! Use thinly sliced steak, grilled peppers, zucchini, and onions, with some gorgonzola. Or, go vegetarian with plenty of veggies, chickpeas, and hard boiled eggs. Experiment!


Directions

Cube bread into 1" pieces. Stale bread works best, but if it's fresh, put in 400 degree oven for 8-10 minute. Transfer to large bowl. Boil chicken in broth and choice of seasonings. Cool and shred; add to bread. Add approximately 4 cups of chopped tomatoes (1"), spinach, cucumber, olives and cheese. In small bowl, whisk vinegar and mustard. Slowly add oil while whisking. Drizzle over salad and toss to combine.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KNOVICK421.