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–+ servings

Fall Hazelnut Panzanella Recipe

A delightful autumn salad with toasted hazelnuts and seasonal vegetables.
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Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 4 cups cubed bread day-old, preferably sourdough
  • 1 cup hazelnuts toasted and chopped
  • 2 cups cherry tomatoes halved
  • 1 cup cucumber sliced
  • 1 cup red onion thinly sliced
  • 1 cup basil leaves torn

Dressing

  • ¼ cup olive oil
  • 2 tablespoon balsamic vinegar
  • 1 clove garlic minced
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for about 10 minutes, or until golden brown.
  2. In a large mixing bowl, combine the toasted bread, hazelnuts, cherry tomatoes, cucumber, red onion, and basil leaves.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad and toss well to combine. Let it sit for about 10 minutes to allow the flavors to meld before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 500mg | Fiber: 5g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Fall, Hazelnut, Panzanella
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