Panzanella

Prep Time:
15 minutes

Cook Time:
12 minutes

Servings:
4

Total Cost:
$5.82

Ingredients

2 tomatoes, cored and chopped
1 bell pepper, cored and diced
1 large cucumber, peeled and diced
1/4 small red onion, chopped
2 tbsp red wine vinegar
2 tbsp olive oil
2 to 4 tbsp chopped fresh basil leaves
1 clove garlic, minced
1/2 tsp dried oregano
Pinch of kosher salt
2 cups day-old bread, cut into big cubes

Directions

With the help of an adult, turn on the oven and set it to 200 degrees.
Put everything except the bread in a large bowl and toss well.
When the oven is hot, with the help of your adult, put the bread on a baking sheet and put it in the oven.
Bake until the bread is lightly toasted, about ten minutes, and then, with the help of your adult, set it aside to cool.
Add the bread to the bowl with the vegetables and toss well. Serve right away or cover and refrigerate up to 2 hours.

Tools Needed

Cutting board
Knife
Peeler
Measuring spoons
Large mixing bowl
Baking sheet

Allergens

Wheat

Tasks for Kids

Grades K-3

Tear bread into cubes
Toss salad

Grades 4-8

Cut tomatoes and bell peppers
Measure ingredients

Nutrition Information per serving:

Calories 133, Total Fat 7.8g, Saturated Fat 1.2g, Total trans fatty acids ~0.0g, Cholesterol 0mg, Sodium 163mg, Total Carbohydrate 14.6g, Dietary Fiber 1.8g, Sugars 14.4g, Protein 2.4g, Calcium 44mg, Iron 1mg, Potassium 245mg, Vitamin D 0IU

Download Recipe Here

Panzanella Salad.pdf

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