Panzanella Salad with Summer Veggies

De.Ma.Cuisine's picture

Jun. 12, 2013

Does it count as a salad if theres no lettuce? I think so. Combine some day old bread with fresh summer veggies, and youve got dinner!


Bread 7 1/2 Cup (120 tbs) (Cut into cubes)
Salt and pepper 1 Pinch
Garlic 1 Clove (5 gm)
Summer squash 1 1/2 Cup (24 tbs) (grated)
Carrot 1 Cup (16 tbs) (grated)
Green beans 1 Cup (16 tbs) (cut into 1" pieces)
Red onion 2 Tablespoon (chopped) (Optional)
Cherry tomatoes 1/2 Cup (8 tbs) (halved)
Tomato 1/2 Cup (8 tbs) (chopped)
Parmesan cheese 1 Cup (16 tbs) (grated)
Dressing ingredients:
Fresh tarragon 1/2 Tablespoon (chopped)
Fresh parsley 1/2 Tablespoon (chopped)
Chives 1/4 Teaspoon (chopped)
Garlic 1 Clove (5 gm) (minced)
Salt and pepper To Taste
Balsamic vinegar 2 Tablespoon
Olive oil 1/4 Cup (4 tbs) (plus a little more to taste if needed)



1. Arrange bread on a baking sheet.

2. Drizzle with olive oil and sprinkle with salt and pepper.

3. Bake at 350F for 10-15 minutes, or until slightly toasty.

4. Rub each slice with the clove of garlic and cut into chunks.


5. Whisk dressing ingredients together.

6. Toss with veggies and cheese.

7. Right before serving toss veggie mixture with bread OR place some bread on a plate and top with veggie mixture.


Recipe Summary

Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1499Calories from Fat 317

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 3205 mg133.54%

Total Carbohydrates 239 g79.7%

Dietary Fiber 15 g60%

Sugars 10 g

Protein 51 g102%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet