Panzanella Salad with Summer Veggies
Written by Rachel, 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:
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!
Ingredients
- 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)
Instructions
- 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.
- Whisk dressing ingredients together. Toss with veggies and cheese.
- Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.
