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Early Summer Panzanella Salad with Burrata + Pancetta
POP KITCHEN16Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup chives (roughly chopped)
- 1/2 lemon
- 2 Tbsp. lemon juice
- 1 Tbsp. white wine vinegar
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. sea salt
- 3.5 oz. pancetta (or kalamata olives for a vegetarian version, cut into small cubes, I asked my butcher to give me a thick ¾" slice)
- 1 zucchini (sliced in half and then into ¼" half moons)
- 3 cups sourdough bread (hand torn, tear them into large, bite-sized pieces)
- 2 Tbsp. extra-virgin olive oil (divided)
- 2 cups arugula
- 1 cup kohlrabi (julienned)
- 8 oz. burrata (or fresh, buffalo mozzarella)
- 1 cup sugar snap peas (cut in half)
- 1/4 cup sugar snap peas (de-shelled)
- 1 pinch sea salt
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1200mg50% |
| Potassium510mg15% |
| Protein22g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium45% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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