Panzanella Salad with Summer Veggies
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
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
