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Panazella

Course Salad
Cuisine Italian
Keyword Panzanella Salad
Prep Time 15 minutes
Servings 6
Calories 173 kcal
Author Chris Scheuer

Ingredients

Ingredients:

  • 2 lbs. small red and yellow tomatoes halved, I like to use a combination of grape and yellow heirloom
  • ¼ cup minced red onion
  • 3 ears fresh corn cooked in boiling water for just a minute or two, then sliced from the cob.*
  • 2 medium avocados halved, cored, peeled sliced crosswise into ¼" slices
  • 1 recipe Garlicky Parmesan Croutons
  • 1 recipe Café House Dressing
  • 2 cups fresh basil leaves
  • shaved Parmesan cheese for garnish

Instructions

  1. Directions:
  2. Place all ingredients except Café House Dressing and Parmesan cheese in a large serving bowl. Add ½ cup of the dressing and toss gently to combine. Top with shaved Parmesan cheese, if desired. Serve extra dressing at the table.

Recipe Notes

Notes: *I used to steam the corn in boiling water until my friend Paula told me about this amazing, super simple method to cook and shuck corn with NO SILKS! *Nutrition facts do not include dressing or croutons

Nutrition Facts
Panazella
Amount Per Serving
Calories 173 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 46mg2%
Potassium 869mg25%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 3g3%
Protein 4g8%
Vitamin A 605IU12%
Vitamin C 25.3mg31%
Calcium 39mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.