Panzanella Salad
This recipe for Panzanella Salad is made with crunchy garlic parmesan croutons, creamy mozzarella, and a colorful mix of fresh veggies.
Servings 8
Ingredients
For the Salad
- 1 batch Air Fryer Croutons
- 4 cups tomatoes, halved or quartered
- 2 Persian cucumbers, sliced into half moons
- 1 cup Boccocini, halved
- ½ cup red onion, sliced thin
- ⅓ cup Kalamata olives, halved
- ⅓ cup fresh basil, chopped
For the Dressing
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic, grated
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Make the croutons, per the directions and allow them to cool while you prepare the other salad ingredients.
- Add all of the dressing ingredients into a small mixing bowl.
- Whisk until well combined and emulsified.
- Slice your tomatoes in half. I used a colorful mix of cherry tomatoes.
- Add the tomatoes to a large bowl, along with the croutons, cucumbers, mozzarella cheese, red onions, olives and basil.
- Pour the dressing over the top.
- Toss to combine and allow to sit for 15 minutes before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Panzanella Salad
Amount per Serving
Calories
219
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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