Tomato, Olive and Baby Kale Panzanella Salad
Panzanella is a traditional Italian bread salad that originated in Tuscany. It was originally created as a way to use up stale bread.
This is vegan recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.
Ingredients
- 2 cup Baby Kale
- 1 cup Cherry Tomatoes
- 1/2 cup Kalamata Olives
- 1/4 small Red Onion
- 2 cup Ciabatta Bread
- 2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 clove Garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoon Fresh Basil
Instructions
- In a large bowl, combine the baby kale, cherry tomatoes, kalamata olives, and red onion.
- Tear the ciabatta bread into bite-sized pieces and add it to the bowl.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
- Drizzle the dressing over the salad and toss to combine.
- Let the salad rest for 15 minutes to allow the flavors to meld.
- Garnish with fresh basil before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 28g10%
- Sugars 5g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.