Healthy Recipe: Veggie Panzanella Salad

By Magdalena O’Neal

 

If you’re looking for something to do with that bread that’s a little too hard for toast, this recipe’s got you covered. This veggie panzanella can be made with whatever veggies you’ve got left over in the fridge. The name for this dish comes from the Italian word for bread, and its Mediterranean roots are highlighted by the fresh mozzarella and basil. Using sourdough bread means you get to create healthier homemade croutons as the traditional topping for this flavor-packed salad!

 

INGREDIENTS:

½ loaf day-old sourdough bread

2 tablespoons extra-virgin olive oil

½ red onion, thinly sliced

1 cup cherry tomatoes, cut in half

1 cucumber, sliced

1 bell pepper, diced

8 oz (226 g) container mozzarella balls

1 teaspoon red pepper flakes

Salt and freshly ground pepper

1 lemon, juiced and zested

½ cup fresh basil, torn

 

INSTRUCTIONS:

Preheat oven to 400°F (200°C).

Cut the bread into one-inch (2.5 cm) cubes and arrange on a baking sheet, drizzle with 2 tablespoons of the olive oil and bake for 15 minutes until golden and slightly crisp.

Add onion, tomatoes, cucumber, pepper, mozzarella, red pepper flakes, salt, and pepper to a large bowl and toss.

Top with lemon juice and zest, add bread cubes, and mix until everything is combined. Sprinkle fresh basil on top of salad and serve.

Makes 6 servings.

 

NUTRITION FACTS (PER SERVING):

Calories 370

Protein 16 g

Total fat 16 g

Saturated fat 6 g

Cholesterol 25 mg

Carbs 44 g

Fiber 1 g

Total sugars 6 g

Added sugars 0 g

Sodium 480 mg

 

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