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Easy Rustic Panzanella Salad

Easy Rustic Panzanella Salad

with Bocconcini and Balsamic

Get Up To 20 Free Meals + Free Sides for Life

Whisk, toast and tear is all you need to do to create this one-of-a-kind panzanella salad. The taste of summer is in every bite!

Tags:
Lunch
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time10 minutes
Cooking Time5 minutes
DifficultyMedium
serving amount

g

Bocconcini Cheese

(Contains: Milk)

unit(s)

Ciabatta Roll

tbsp

Balsamic Glaze

g

Baby Tomatoes

g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

g

Spring Mix

g

Basil

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Calories140 kcal
Fat9 g
Saturated Fat6 g
Carbohydrate6 g
Sugar2 g
Dietary Fiber1 g
Protein11 g
Cholesterol30 mg
Sodium590 mg
Trans Fat0.3 g
Potassium200 mg
Calcium750 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Small Bowl

Cooking Steps

Prep
1

Halve ciabatta. Halve or tear bocconcini into bite-sized pieces. Halve tomatoes. Using a fork, whisk together 1 tbsp oil, garlic salt and half the balsamic glaze in a small bowl. Add bocconcini and tomatoes. Season with pepper, then toss to coat.

Toast ciabatta
2

Using a toaster or toaster oven, toast ciabatta until golden-brown, 1-2 min.

Finish and serve
3

Tear ciabatta into bite-sized pieces. Add spring mix and ciabatta to the bowl with marinated tomatoes and bocconcini. Toss to combine. Drizzle with remaining balsamic glaze. Tear basil over top.

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