Description
This panzanella is chock full of summer veggies, like tomatoes, zucchini, summer squash, corn. Large toasted hunks of bread, feta, and a light dijon sauce complete this summer salad!
Ingredients
Scale
Panzanella:
- 4 Slices, Artisan Bread, cubed
- 15 Red and Yellow Cherry Tomatoes, halved
- 1 small zucchini, peeled and cubed
- 1 small summer Squash, peeled and cubed
- 1 Orange Bell Pepper, seeded and diced
- 1 cup White or Yellow Corn Kernels
- 1 cup Feta, crumbled
- 1/4 cup Basil Leaves, minced
Dressing:
- 1/3 cup Garlic Olive Oil
- 2 Tbsp Apple Cider Vinegar
- 2 Cloves Garlic
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Ground Pepper
- 1/4 tsp Salt
Instructions
- In a small bowl, whisk together dressing ingredients. Set aside or in fridge until last step.
- Slice bread into chunks, toss with olive oil. Place under broiler and toast until golden brown on all sides. Flip chunks of bread often to toast. Remove from oven and set aside to cool.
- In large bowl, combine all remaining vegetable ingredients, except feta and basil. Gently fold together to combine all veggies evenly.
- Add in feta, basil, cooled bread chunks and dressing – gently folding all together to combine into the salad.
- Eat immediately or place in fridge to chill for 30 minutes to 1 hour.
Notes
Megan Keno – Country Cleaver