De Ma Cuisine



June 2013



Panzanella Salad with Summer Veggies

Written by , Posted in Bread, Cheese, Dinner, Fruit, Lunch, Main Dishes, Salads, Sides, Toasting, Vegetables, Vegetarian


Panzanella Salad with Summer Veggies
Recipe Type: Main, Salad, Bread, Vegetables, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Does it count as a salad if there’s no lettuce? I think so. Combine some day old bread with fresh summer veggies, and you’ve got dinner!
  • 1 loaf bread, sliced (will end up with about 7-8 C when it’s chopped)
  • olive oil
  • pinch salt
  • pinch pepper
  • 1 clove garlic
  • 1 1/2 C summer squash, grated
  • 1 carrot (1 C), grated
  • 1 C green beans, cut into 1″ pieces
  • 2 T red onion (opt.), chopped
  • 1/2 C cherry tomatoes, halved
  • 1/2 C tomato, chopped
  • 1 C parmesan cheese, grated
  • Dressing: 1/2 to 1 T fresh tarragon, chopped
  • 1 T fresh parsley, chopped
  • 1/4 t chives, chopped
  • 1 clove garlic, diced or minced
  • salt (to taste)
  • pepper (to taste)
  • 2 T balsamic vinegar
  • 1/4 C olive oil (or more – to taste)
  1. Arrange bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350F for 10-15 minutes, or until slightly toasty. Rub each slice with the clove of garlic. Cut into chunks.
  2. Whisk dressing ingredients together. Toss with veggies and cheese.
  3. Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.



Leave a Reply

Your email address will not be published. Required fields are marked *