Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 614kcal 30%
Fat 37g 56%
Saturated Fat 9g 45%
Carbohydrates 59g 19%
Fiber 7g 28%
Sugar 12g 24%
Protein 14g 28%
Cholesterol 25mg 8%
Sodium 770mg 32%

Percent Daily Values are based on a 2,000 calorie diet.

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Summer Panzanella

Name: Summer Panzanella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Panzanella Ingredients:; 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes; 4 tablespoons butter(I usedLand O Lakes® Salted Butter in Half Sticks),melted; 1 (15-ounce) can chickpeas, drained and rinsed; 1 English cucumber, thinly sliced; 2 cups cherry tomatoes, halved; half a small red onion, peeled and thinly sliced; 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving; 1/4 cup thinly sliced fresh basil leaves; 1 batch Easy Italian vinaigrette(see below); Easy Italian Vinaigrette Ingredients:; 1/4 cup extra-virgin olive oil; 2 tablespoonsred wine vinegar; 1 clove garlic, pressed or finelyminced; 1/2 teaspoon Dijon mustard(optional); 1/2 teaspoon dried oregano; 1/4 teaspoon Kosher salt

Prep 10m

Cook 15m

Total 25m

This refreshing Summer Panzanella recipe combines crispy cubes of ciabatta bread with chickpeas, cucumber, cherry tomatoes, red onion, Parmesan cheese, and basil, all tossed in a tangy Italian vinaigrette. Perfect for a light and flavorful summer meal.

Nutrition Facts

Summer Panzanella

Ingredients

Panzanella Ingredients

Easy Italian Vinaigrette Ingredients

Steps

Nutrition Facts

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