Greek Panzanella Salad

Name: Greek Panzanella Salad
Prep time: 15 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 6 slices gluten-free bread (cubed); 4 tablespoons extra virgin olive oil (divided); 2 cups salad greens (romaine, spinach, kale, etc), chopped; 1 pint cherry or grape tomatoes (sliced in half); 1 cucumber (peeled and chopped); 2 bell peppers (red, yellow, and/or orange); 1/2 cup kalamata olives (chopped); 1/2 cup feta cheese (crumbled); 1/2 cup assorted fresh herbs (oregano, mint, basil, parsley), chopped; 2 tablespoons fresh lemon juice; salt & ground black pepper to taste

Cubed bread is toasted in olive oil and tossed with tomatoes, cucumber, peppers, olives, and feta in a vinaigrette, creating a hearty salad where bread absorbs the bright lemon and herb flavors.

Glycemic Load: 20.7 (High)

385 calories per serving

Serves: 4

Prep: 15 minutes

Cook: 5 minutes

Original recipe: www.eastewart.com

About This Calculation

Greek Panzanella Salad has a high glycemic load of 20.7 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are gluten-free bread (GL 19.5), cherry tomatoes (GL 0.5), bell peppers mixed (GL 0.4). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.