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–+ servings

Spring Kale Panzanella Recipe

A fresh and vibrant salad perfect for spring, featuring kale, cherry tomatoes, cucumber, red onion, and toasted bread cubes, all tossed in a simple olive oil and red wine vinegar dressing, topped with crumbled feta cheese.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 cups kale chopped
  • 2 cups cherry tomatoes halved
  • 1 cucumber diced
  • 1 red onion thinly sliced
  • 2 cups bread cubes toasted
  • 0.25 cup olive oil
  • 2 tablespoon red wine vinegar
  • Salt and pepper to taste
  • 0.25 cup feta cheese crumbled

Instructions 

  1. In a large bowl, combine kale, cherry tomatoes, cucumber, and red onion.
  2. Add toasted bread cubes to the bowl.
  3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Sprinkle feta cheese on top before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 2mg

Keywords

Kale, Panzanella, Spring
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