Recipe > Salads & Appetizers > Panzanella Salad

Panzanella Salad

  • Prep Time: 10 mins
  • Servings: 4

Summer isn’t over yet! Farmers are harvesting their crops and those same vine-ripened tomatoes are sealed in cans within hours, locking in all their flavor & nutrients, allowing you to create mouth-watering recipes like this Panzanella Salad.

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INGREDIENTS

Dressing

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper

Salad

  • 1 lb. day-old Italian bread, cut into 1/2-inch cubes
  • 8 oz. romaine lettuce, chopped
  • 2 10 oz. Salad Ready Tomato Wedges
  • 1 15.5 oz. Green Valley Garbanzo Beans
  • 14.5 oz. artichoke hearts
  • 3.8 oz. olives
  • 1.5 oz. sliced radishes

PREPARATION

To make the dressing: Stir together the olive oil, white wine vinegar, salt and pepper in a small bowl. Set aside.

To assemble the salad: In a large bowl, toss together remaining ingredients and drizzle with dressing.

NUTRITION PER SERVING

Calories 800; Total Fat 42g [Saturated Fat 4.5g; Trans Fat 0g; Polyunsaturated 6g; Monounsaturated Fat 23g]; Cholesterol 0mg; Sodium 1780mg; Total Carbohydrates 92g [Dietary Fiber 11g; Total Sugars 7g]; Protein 21g; Vitamin D 0mcg; Calcium 193mg; Iron 7mg; Potassium 780mg