Tomato Panzanella Salad

8 10 206
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Tomato Panzanella Salad
Health Highlights
only to be made in the summer when tomatoes are freshest


4 medium Heirloom tomatoes (chopped)
1 cucumber(s) Cucumber (chopped)
1/4 small Red onion (sliced thin with mandolin)
2 tbsp Red wine vinegar
3 tbsp Olive Oil, Extra Virgin
1 clove(s) Garlic (crushed)
1/2 bunch Basil, fresh
2 1/2 cup Croutons, plain


Toss the croutons in a saucepan on medium heat until lightly browned.

Slice the red onion and macerate in a small bowl the red wine vinegar

Place tomatoes, cucumber, garlic and onions in a bowl. 

Add croutons and lightly squish with hands to release the tomato juice and marinade the croutons. 

Finish with a drizzle of olive oil, a sprinkle of salt and fresh torn basil. 

Nutrition Facts

Per Portion

Calories 206
Calories from fat 107
Calories from saturated fat 17.4
Total Fat 11.9 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 7.7 g
Cholesterol 0
Sodium 140 mg
Potassium 464 mg
Total Carbohydrate 22.1 g
Dietary Fiber 3.1 g
Sugars 4.7 g
Protein 4.2 g

Dietary servings

Per Portion

Grain 0.6
Vegetables 2.5

Energy sources


Meal Type(s)