Early Summer Panzanella Salad with Burrata + Pancetta

POP KITCHEN
16Ingredients
30Minutes
390Calories

Ingredients

US|METRIC
  • 1/2 cup chives (roughly chopped)
  • 1/2 lemon
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 3 1/2 ounces 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 tablespoons extra-virgin olive oil (divided)
  • 2 cups arugula
  • 1 cup kohlrabi (julienned)
  • 8 ounces 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
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    390Calories
    Sodium50% DV1200mg
    Fat42% DV27g
    Protein43% DV22g
    Carbs5% DV16g
    Fiber8% DV2g
    Calories390Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol75mg25%
    Sodium1200mg50%
    Potassium510mg15%
    Protein22g43%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber2g8%
    Sugars4g8%
    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.

    Stop Wasting, Start Saving.

    Save time and money with a weekly meal plan – and get dinner on the table with ease.

    Get Started

    PlanShop