Panzanella Salad
A fresh chopped salad with tomatoes, yellow pepper, red onion and croutons topped with mozzarella pearls and a simple balsamic vinaigrette dressing.
Servings 6 servings
Calories 59kcal
Ingredients
- 3 medium cucumbers cut into ¼-inch slices
- 5 ounce bag herb & cheese-flavored croutons
- 1 ½ cups cherry tomatoes halved
- 1 medium yellow pepper coarsely chopped
- ½ medium red onion thinly sliced
- ¼ cup balsamic vinegar
- 1 teaspoon jarred minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons olive oil
- 1 ½ cups fresh mozzarella cheese pearls
Instructions
- Put cucumbers, croutons, tomatoes, yellow pepper, and red onion in a large mixing bowl.
- In a small bowl, whisk balsamic vinegar, garlic, Italian seasoning, crushed red pepper flakes, salt, pepper and olive oil.
- Drizzle sauce over salad and toss gently to combine.
- Add the mozzarella and stir to combine. Serve immediately.
Notes
- Prep the veggies and dressing in advance for an easy weekday lunch.
- To make this salad gluten free, leave out the crouton or use gluten-free croutons.
- Find mozzarella pearls near the other speciality cheeses at your local grocery store.
Nutrition
Calories: 59kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 394mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg