2Cook > Panzanella Salad

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Panzanella Salad

Prep Time: 15 min.
Total Time: 40 min.
Servings: 10 servings, 1/10 recipe (140 g) each

What you need

focaccia bread
Kraft Cheddar Cheese Curds
cherry tomatoes (assorted colours)
5 each fresh basil leaves, chopped
3 fl oz pesto

How to do it

1. Heat oven to 300°F.

2. Cut bread into 1-1/2-inch cubes; spread onto large baking sheet.

3. Bake 20 to 25 min. or until golden brown.

4. For each salad:

5. Heat medium nonstick skillet on medium heat. Add 24 g cheese curds; cook 2 to 3 min. or until bottoms of curds are golden brown. (Do not stir.)

6. Place cheese curds in medium bowl. Add 60 g tomatoes, 34 g focaccia, 1.5 g basil and about 17 g pesto; mix lightly.

Tips

Make Ahead: The bread cubes can be baked ahead of time. Cool, then store in tightly covered container at room temperature up to 24 hours before using as directed.

Note: Using the assorted colours of cherry tomatoes adds visual contrast to this flavourful bread salad. For variety, you can instead use grape tomatoes. If the tomatoes are too large, just cut them in half.

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Nutrition

10 servings, 1/10 recipe (140 g) each
Calories
260.00
Protein
11.00g
Carbohydrate
17.00g
Dietary fibre
2.00g
Sugars
4.00g
Total fat
17.00g
Saturated fat
6.00g
Monounsaturated Fat
6.00g
Polyunsaturated Fat
1.50g
Trans Fat
0.00g
Cholesterol
25.00mg
Vitamin A
25.00%DV
Vitamin C
15.00%DV
Vitamin D
0.00%DV
Vitamin E
20.00%DV
Calcium
25.00%DV
Iron
10.00%DV
Potassium
10.00%DV
Sodium
450.00mg
Added Sugars
0.00g
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.
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