How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tomato, Olive And Baby Kale Panzanella Salad?

You need 12 ingredients. The key ingredients include: 2 slices (Thick Slices) Rustic White Bread, Toasted And Cut Into 1-inch Pieces, 6 Tablespoons Olive Oil, Divided, 1 pound Vine-Ripened Tomatoes, Cut Into 1-inch Pieces, 1 Small Zucchini, Thinly Sliced, and more.

Is Tomato, Olive And Baby Kale Panzanella Salad suitable as salads?

Yes, Tomato, Olive And Baby Kale Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Tomato, Olive And Baby Kale Panzanella Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato, Olive And Baby Kale Panzanella Salad Recipe

Name: Tomato, Olive And Baby Kale Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices (Thick Slices) Rustic White Bread, Toasted And Cut Into 1-inch Pieces; 6 Tablespoons Olive Oil, Divided; 1 pound Vine-Ripened Tomatoes, Cut Into 1-inch Pieces; 1 Small Zucchini, Thinly Sliced; 2-1/2 ounces, weight Baby Kale Or Mixed Greens; 1/4 cups Pitted Kalamata Olives; 1/2 cups Packed Fresh Basil; 1/2 cups Packed Fresh Mint; 1/4 teaspoons Minced Garlic; 1 Tablespoon White Wine Vinegar; 1 Tablespoon Water; Crumbled Feta Cheese, For Topping

Tomato, Olive And Baby Kale Panzanella Salad

Eats Now Editorial Team · 254 kcal · Salads

Tomato, Olive And Baby Kale Panzanella Salad – a delicious recipe with White Bread, Olive Oil, Tomatoes, Zucchini, u00bc, Fresh Basil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Tomato, Olive And Baby Kale Panzanella Salad

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