- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 371
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 23 mg
- Sodium
- 579 mg
This is a salad Molly makes at least once a week at home. It’s got everything a good salad should have…mainly bread and cheese--ha! The bread element comes from making homemade croutons using leftover bread; it’s a good way to bring the carb back to life.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 371
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 23 mg
- Sodium
- 579 mg
Ingredients
Croutons:
Salad:
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Directions
- For the croutons: Heat a large cast-iron pan over medium-high heat. Drizzle in enough olive oil to coat the bottom of the pan. Add the bread and toast for 5 to 7 minutes, tossing occasionally, until golden brown and crusty on the outside and the dough is still a little soft and chewy. Season with a pinch of salt. Set aside to cool while you assemble the salad.
- For the salad: In a large mixing bowl, add the garbanzo beans, tomatoes, mozzarella, mixed greens, olives, cucumber and bell pepper. Drizzle with the olive oil and season with flaky salt and pepper. Toss to combine, seasoning as you go with additional flaky salt and pepper. Scatter the croutons on top. Drizzle generously with the balsamic glaze, about 2 tablespoons, and top with the Parmesan cheese. Adjust the seasoning as desired and sprinkle on the torn basil leaves, if using.
