grilled-panzanella-salad

Grilled Greek Panzanella Salad

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Prep Time:
20 min

Cook Time:
5 Min

Servings:
6 Servings

Difficulty:
Easy

Prep Time:
20 min

Cook Time:
5 Min

Servings:
6 Servings

Difficulty:
Easy

INGREDIENTS

  • 1/2 C. Crisco® Pure Vegetable Oil
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. minced fresh garlic
  • 4 to 6 (1-inch) thick slices rustic sourdough or Italian bread
  • 6 Roma tomatoes
  • 1 English cucumber
  • 1 Tbsp. chopped fresh mint
  • 3/4 tsp. salt
  • 1/2 tsp. coarsely ground pepper
  • 1/2 C. crumbled Feta cheese

DIRECTIONS

  1. WHISK 1/4 C. oil, lemon juice and garlic in medium bowl until blended.
  2. HEAT grill to medium-high heat. Brush both sides of bread with remaining 1/4 C. oil. Grill 2 to 3 minutes per side or until lightly browned.
  3. CUT grilled bread into 1-inch cubes to make about 6 cups.
  4. COMBINE bread cubes, tomatoes, cucumber and mint in large bowl. Sprinkle with salt and pepper. Drizzle with dressing. Toss until evenly coated. Top with cheese.

Nutrition

Serving size
(1/6 of recipe)

  • Calories 250
  • Calories from Fat140g
  • Total Fat 17g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 250mg
  • Potassium 0mg
  • Total Carbohydrates 22g
  • Dietary Fiber 2g
  • Sugars 5g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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