Recipe of the Week – Panzanella Salad

June 21, 2010 at 8:06 am 1 comment

(From the Salad Collection at emealsforyou.com)

Panzanella Salad

We have a salad with just about every dinner meal, so making different salads is important.  We are on our second planting of lettuce in the garden and the tomatoes are just now turning; but I found some great plum tomatoes at the market.  So when  my wife asked if we could have a Panzanella salad for dinner; I was more than ready.

Panzanella salad can incorporate any number of ingredients.  Make it with fresh veggies, grilled yellow squash or even substitute canned tomatoes.  Add capers, olives or just about anything else in the fridge. Toast the bread if it is too soft or fresh.  This works well when you forget to put the bread in a bag after dinner the night before and now you have all this stale bread laying around.  Need to fill those teenage boys up, this is the thing; using inexpensive ingredients and they will be eating veggies without complaining.

Give this a try and I bet you will come back for more.

Panzanella Salad

Recipe Summary
Complexity: Easy
Serves: 4
Category: Salad
Meal: Thursday Comfort Food (Quick Meals Planner)
6 slices bread, Italian
3 cloves garlic, chopped
1 16 oz can tomatoes, diced
0.25 small onion, red
2 Tb oil, olive
3 Tb vinegar, red wine
1 Tb capers
1 small squash. yellow
2 Tb cilantro, chopped
2 Tb cheese, Romano, grated
1 pinch salt and pepper to taste

Slice bread in ¾” slices, then into cubes. Place in bowl, add tomatoes, thinly sliced onion, capers, and garlic. Dice yellow squash and add to bowl. Add oil, vinegar, romano cheese, cilantro and salt and pepper to taste. Let sit for 15 minutes before serving.

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1 Comment Add your own

  • 1. Dentistry Roseville  |  June 29, 2010 at 3:02 am

    wow, this recipe’s pretty cool1 A good friend of mine is having a date next week & i’d recommend she do this. Thanks 4 sharing!

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