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!

Ingredients

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)

Directions

GETTING READY:

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.

MAKING:

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.

Enjoy!

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

Cholesterol

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