Summer Panzanella
Ingredients
- 1/2 French baguette (or day old bread),chopped into chunks ⓘ
- 1 Zucchini, chopped into chunks ⓘ
- 1 Yellow Squash chopped into chunks
- 1/2 cup Green Onion, chopped ⓘ
- 1 Tomato, chopped into chunks
- 1 handful Basil, finely chopped ⓘ
- 1/2 cup Pecorino Romano Cheese, grated
- 1/4 cup Either Red Wine or Balsamic Vinegar ⓘ
Instructions
- After chopping the bread, Zucchini, Yellow Squash, and Tomato into cubes, place into a mixing bowl. Mix together.
- Finely chop the basil and add to the mixing bowl. Mix.
- Grate the Pecorino Romano Cheese. Add to mixing bowl. Mix in with the rest of the Panzanella mixture.
- Add the Red Wine or Balsamic Vinegar and the Olive Oil to the mixing bowl. Toss the Panzanella mixture so that it is coated with the Oil and Vinegar mix.
- One can serve this right away but the flavors meld and intensify if this salad is allowed to marinate in the refrigerator for several hours or overnight.
Nutrition & Diet Analysis (per serving)
336
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).