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Panzanella Salad

PLANT-BASED COOKING
14Ingredients
35Minutes
490Calories
Read Directions

Ingredients

US|METRIC
  • 1 loaf bread (hardy grain, I use a combo of sour dough & wheat)
  • 2 tomatoes (large ripe, cut into 1-inch cubes)
  • 1 cucumber (large, unpeeled, seeded, and sliced 1/2-inch thick)
  • 1 red bell pepper (large, seeded and cut into 1-inch cubes)
  • 1 yellow bell pepper (large, seeded and cut into 1-inch cubes)
  • 1/2 red onion (large, cut 1/2 and thinly sliced)
  • 20 basil leaves (large, coarsely chopped)
  • 3 tablespoons capers (drained)
  • 1 teaspoon minced garlic (finely)
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons champagne vinegar
  • 1/3 cup raw cashews (soaked in warm water)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
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    NutritionView More

    490Calories
    Sodium60% DV1450mg
    Fat15% DV10g
    Protein31% DV16g
    Carbs29% DV86g
    Fiber24% DV6g
    Calories490Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium1450mg60%
    Potassium640mg18%
    Protein16g31%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate86g29%
    Dietary Fiber6g24%
    Sugars11g22%
    Vitamin A35%
    Vitamin C180%
    Calcium25%
    Iron35%

    * 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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