Spring Green Panzanella
Recipe by: Brandi of Bran Appetit
Panzanella is a traditional Italian salad. Serve with your favorite vegetables, or add your favorite Italian cheese for a great flavor.
Ingredients
Salad
- 4 Eggland's Best eggs, hard-cooked or Eggland's Best Hard-Cooked Peeled eggs
- 5 cups cubed bread
- 2 tablespoons olive oil
- 1 teaspoon salt
- 5 mini cucumbers, cleaned and sliced
- 1/2 cup red onions, sliced
- 1 cup grape tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
Dressing:
- 1 teaspoon garlic
- 1 teaspoon Dijon mustard
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup olive oil
Preparation
- Hard-cook 4 eggs; cool completely and peel; chop and set aside.
- Preheat oven to 350 degrees F.
- Toss bread cubes with olive oil and salt; spread in a single layer on a baking sheet.
- Bake for 5-10 minutes or until bread is crispy and hot
- Toss bread, tomatoes, red onions, basil, parsley, and eggs together.
- In a small bowl, whisk together garlic, dijon mustard, vinegar, lemon juice, lemon zest, and olive oil; mix well.
Tip:
To cut down on prep time, use Eggland's Best Hard-Cooked and Peeled Eggs.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 315 |
| Fat | 13g |
| Saturated Fat | 5g |
| Cholesterol | 175mg |
| Sodium | 935mg |
| Carbohydrates | 38g |
| Dietary Fiber | 6g |
| Protein | 13g |
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