Panzanella Salad

Featured in the Honolulu Star-Advertiser on February 12, 2014.



Panzanella Salad

  • 1/2 bunch kale, cleaned and roughly chopped
  • 1/2 bunch red chard, cleaned and roughly chopped
  • 4 tablespoons olive oil, divided
  • 4 cups day-old ciabatta bread, cut into 1-inch cubes
  • 4 ounces sun-dried tomatoes, drained and chopped
  • 5 teaspoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 400°F.
  2. Line a baking sheet with foil.
  3. Place the chopped greens on foil.
  4. Drizzle with 1 tablespoon olive oil and gently toss.
  5. Top greens with another piece of foil and seal shut.
  6. Roast the greens until tender, about 20 minutes.
  7. Place the bread cubes, sun-dried tomatoes, vinegar, remaining oil, salt, and pepper in a large bowl.
  8. Gently toss.
  9. Add the roasted vegetables; toss to combine.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
325 calories, 18 g fat, 3 g saturated fat, 2.5 mg cholesterol, 650 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g sugar, 7 g protein


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