Recipe

Summer Panzanella

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by michelle lynn

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by michelle lynn

This recipe was entered in the contest for Your Best Summer Squash Recipe
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michelle lynn's Notes: I usually make this Italian Bread Salad with cucumbers, red onions, and feta cheese. This easy, no cook version, replaces the cucumbers with zucchini and yellow squash. I also use chopped...
I usually make this Italian Bread Salad with cucumbers, red onions, and feta cheese. This easy, no cook version, replaces the cucumbers with zucchini and yellow squash. I also use chopped green onions and grated Pecorino Romano Cheese. This salad is great for a summer day where one does not have much time to cook! This salad also tastes better the longer it has time to sit in the fridge and marinate.

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Serves 4

1/2 French baguette (or day old bread),chopped into chunks Ask a question about this ingredient

1 Zucchini, chopped into chunks Ask a question about this ingredient

1 Yellow Squash chopped into chunks Ask a question about this ingredient

1/2 cup Green Onion, chopped Ask a question about this ingredient

1 Tomato, chopped into chunks Ask a question about this ingredient

1 handful Basil, finely chopped Ask a question about this ingredient

1/2 cup Pecorino Romano Cheese, grated Ask a question about this ingredient

1/4 cup Either Red Wine or Balsamic Vinegar Ask a question about this ingredient

1/4 cup Olive Oil Ask a question about this ingredient

After chopping the bread, Zucchini, Yellow Squash, and Tomato into cubes, place into a mixing bowl. Mix together.
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Finely chop the basil and add to the mixing bowl. Mix.
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Grate the Pecorino Romano Cheese. Add to mixing bowl. Mix in with the rest of the Panzanella mixture.
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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.
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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.
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1 Comment on Summer Panzanella

michelle lynn added about 1 year ago

One can decrease the amount of Olive Oil in this recipe if desired. Sometimes I use several tablespoons (4 or 5) depending on the size of the bread chunks, for a less oily salad as 1/4 cup may be a bit much.