Whole Grain Panzanella Bread Salad

Whole Grain Panzanella Bread Salad

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"Seasonal freshness and natural whole grain goodness make this salad perfect for a picnic."
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18 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat broiler to 400 F. Foil-line one baking sheet.
  2. Brush bread lightly on both sides with 1 tablespoon olive oil; place on baking sheet. Broil about 2 minutes, turning once, until golden. Watch carefully to avoid burning. Remove from oven. Sprinkle cheese on one side of toasted bread; return to oven for about 20 seconds until cheese is melted and bubbly; cool completely. Cut bread into 1-inch pieces.
  3. Combine tomatoes, cucumbers, onion, vinegar, basil and remaining 2 tablespoons olive oil in large serving bowl. Sprinkle with salt and pepper to taste. Top with bread pieces just prior to serving.


  • One serving contains 5g whole grains.



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