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Panzanella Salad with Heirloom Tomatoes and Bocconcini
CASSIE'S KITCHEN17Ingredients
45Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. Dijon mustard
- 3 Tbsp. red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper (freshly)
- 1/4 tsp. red pepper flakes (add more or less to taste)
- 3 Tbsp. extra-virgin olive oil
- 1 loaf french bread (or rustic country bread – extra crusty and preferably stale cut into 1-inch cubes, ~6 cups)
- 1 tsp. kosher salt
- 2 Heirloom tomatoes (large, ripe, preferably one orange and one red, cut into 1-inch cubes)
- 1 cucumber (unpeeled, and cut into 1-inch cubes)
- 2 bell peppers (preferably one green and red, seeded and cut into 1-inch cubes)
- 1/2 red onion (thinly sliced)
- 20 basil leaves (large, coarsely chopped)
- 3 Tbsp. capers (drained)
- 1/4 cup Kalamata olives (pitted)
- 5 oz. bocconcini (about 5 small balls, each ball cut in quarters)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories670Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium1810mg75% |
Potassium530mg15% |
Protein14g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A20% |
Vitamin C100% |
Calcium10% |
Iron25% |
* 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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