© Sunshine Urbaniak
Panzanella Spring Mix Salad
The idea for this salad came about one day when I had vine ripe tomatoes and basil from my garden, leftover sourdough bread and a huge craving for a yummy salad. I love Caprese salads so I thought, why not make a Caprese salad Panzanella style but add lots of fresh greens with less bread, so it’s not too heavy on the carbs. Then I threw in some mozzarella cheese and red onion, topped it with my classic balsamic vinaigrette dressing and viola—the perfect bread salad.
Feel free to adjust the ingredients to your liking. I listed four tomatoes, basically one tomato per serving, and 8 oz. of fresh mozzarella. If you prefer less, reduce down to three tomatoes and 5 oz. of cheese. This salad is totally customizable. The balsamic vinaigrette recipe is a double batch, so I recommend using half for your initial toss. Taste test, then add more to your liking. Enjoy!
Panzanella Spring Mix Salad
Servings: 4
AuthorSunshine UrbaniakCategorySidesTotal Time15 minsINGREDIENTS
DIRECTIONS
Combine all ingredients into a salad dressing shaker and shake well.
Combine all ingredients into a large bowl and top with dressing (start with half, then add more as desired)
Ingredients
Directions
Combine all ingredients into a salad dressing shaker and shake well.
Combine all ingredients into a large bowl and top with dressing (start with half, then add more as desired)
Notes
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