skip to main content

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


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


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.