Mediterranean Kumquat Panzanella
Experience a delightful twist on the classic Italian panzanella with this Mediterranean Kumquat Panzanella. Bursting with flavor from ripe, juicy tomatoes and the unique tartness of kumquats, this bread and tomato salad is a refreshing and vibrant dish perfect for warm days. The key here is the quality of the ingredients—choose ripe tomatoes and fresh basil to elevate your salad to new heights. The absence of oil allows the natural flavors of the vegetables and bread to shine, making it a healthy choice. Serve it as a zesty side dish for four or as a satisfying main course for two. This salad not only pleases the palate but also brings a touch of sunshine to your table.
N/A
Servings
130
Calories
12
Ingredients
Ingredients
red onion
1/2 (diced)
sourdough or ciabatta bread
8 ounces (toasted or day old)
ripe tomatoes
4 medium (chopped)
low fat mozzarella
4 ounces (cubed)
kalamata olives
12 (pitted and halved)
fresh basil
1/4 cup (shredded)
red wine vinegar
2 tablespoons
balsamic vinegar
2 tablespoons
extra virgin olive oil
2 tablespoons (optional)
garlic clove
1 (minced (optional))
salt
1 teaspoon
freshly ground pepper
1/2 teaspoon
Instructions
1
Begin by preparing the red onion. Place the diced onion in a small bowl and cover with cold water. Allow it to soak for 10-30 minutes to mellow the flavor, then drain well.
2
If your bread is not day-old, slice it into cubes and place on a baking sheet. Toast in a preheated oven at 400°F for about 10-12 minutes or until golden brown. Remove from the oven and let cool slightly before using.
3
In a large mixing bowl, combine the chopped tomatoes, cubed mozzarella, halved kalamata olives, and shredded basil. Add the red wine vinegar, balsamic vinegar, optional minced garlic, salt, and freshly ground pepper. Mix gently.
4
Tear the cooled bread into bite-sized pieces and add it along with the drained onions to the bowl. Toss everything together until well combined, ensuring the bread absorbs the flavors of the dressing without becoming mushy.
5
Taste the salad and adjust the seasonings as necessary. Serve immediately for the freshest taste.
Nutrition Information
3.75g
Fat
17.5g
Carbs
5g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Kumquat Panzanella?
It is a refreshing bread and tomato salad that features a unique tart twist from kumquats, inspired by the classic Italian panzanella.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it contains no meat products.
How many calories are in a serving?
Each serving contains approximately 130 calories.
What kind of bread is best for this salad?
Sourdough or ciabatta bread is recommended, ideally day-old or toasted until golden.
How do I mellow the flavor of the red onion?
Place the diced onion in a bowl of cold water for 10 to 30 minutes, then drain before using.
What temperature should I toast the bread at?
Preheat your oven to 400 degrees Fahrenheit and toast the bread cubes for 10-12 minutes.
Can I make this recipe vegan?
Yes, you can make it vegan by omitting the mozzarella cheese or using a plant-based alternative.
How much fat is in this dish?
There are 3.75 grams of fat per serving.
What types of vinegar are required?
The recipe calls for two tablespoons each of red wine vinegar and balsamic vinegar.
Is olive oil necessary for this recipe?
Extra virgin olive oil is listed as an optional ingredient; the salad can be made without it to let the natural vegetable flavors shine.
How many servings does this recipe provide?
It serves four people as a side dish or two people as a main course.
What is the protein content?
This salad provides 5 grams of protein per serving.
How much fiber is in the Mediterranean Kumquat Panzanella?
There are 2 grams of fiber per serving.
Can I add garlic to the recipe?
Yes, adding one minced garlic clove is an optional way to enhance the flavor.
What type of olives should I use?
The recipe suggests using 12 pitted and halved kalamata olives.
How many carbohydrates are in a serving?
Each serving contains 17.5 grams of carbohydrates.
Should I serve this salad immediately?
Yes, it is best served immediately to ensure the freshest taste and proper bread texture.
How do I prepare the basil?
The fresh basil should be shredded before being added to the mixing bowl.
What type of mozzarella is recommended?
The recipe calls for four ounces of low-fat mozzarella, cubed.
How many ingredients are in this recipe?
There are 12 ingredients in total, including optional items like garlic and olive oil.
What is the best way to combine the ingredients?
Mix the tomatoes, cheese, olives, and seasonings first, then gently toss in the bread and onions so the bread absorbs the dressing.
Is this recipe considered healthy?
Yes, it is described as a healthy choice, especially because it can be made without oil.
What size should the tomatoes be?
The recipe uses four medium-sized ripe tomatoes, chopped.
Can I use fresh bread instead of day-old bread?
Yes, but you should slice it into cubes and toast it in the oven first to give it the necessary structure.
What season is this recipe best for?
It is tagged as a summer recipe, perfect for warm days when tomatoes and basil are fresh.
Does the recipe include salt and pepper?
Yes, it uses one teaspoon of salt and half a teaspoon of freshly ground pepper.
How do I ensure the bread doesn't get mushy?
Toss the bread into the mixture just before serving to ensure it absorbs flavors without losing its texture.
What is the unique ingredient in this panzanella?
The unique ingredient is the kumquat, which provides a distinct tartness compared to traditional versions.
What category does this recipe fall into?
It is categorized as an Italian salad and a vegetarian side dish.
Is this recipe gluten-free?
No, this recipe contains sourdough or ciabatta bread, which contains gluten.