Goat Cheese Panzanella Salad with Spiralized Cucumbers
Try this Goat Cheese Panzanella Salad with Spiralized Cucumbers recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- for the salad:
- pinch of red pepper flakes
- 1 garlic clove finely minced
- for the bread:
- 1 teaspoon olive oil to drizzle
- 3 pieces of whole wheat bread (i like vermont bread company
- 1 large seedless cucumber blade d, noodles trimmed
- 3 tablespoons chopped mint
- 4 basil leaves sliced
- 1 cup halved cherry tomatoes
- 3 oz crumbled goat cheese
- 2/3 up quartered pitted green olives
- Carbohydrate 4.20478815223078 g
- Cholesterol 0 mg
- Fat 5.03699 g
- Fiber 0.798650003433228 g
- Protein 0.77717 g
- Saturated Fat 0.7158745 g
- Serving Size 1 1 -6 (134g)
- Sodium 41.6758437283913 mg
- Sugar 3.40613814879755 g
- Trans Fat 0.1827945 g
- Calories 61 calories
Heat a grill pan over medium-high heat and drizzle with olive oil. Once oil heats, add in the bread slices and cook for 3 minutes, flip over, season with salt and pepper and cook another 3-5 minutes until the bread has grill marks, is golden brown and is “toasted.†When done, slice into cubes.While the bread cooks, pat the cucumber noodles dry thoroughly to rid of excess moisture. Place into a large mixing bowl along with the mint, basil, tomatoes, goat cheese, garlic, olives, red wine vinegar, red pepper flakes, olive oil and season with salt and pepper.Once the bread is done and cubed, add it into the bowl with the salad and toss thoroughly to combine until goat cheese coats all ingredients. Taste and adjust to your preference.
