Recipe Image

Servings:

Customizable Panzanella Salad

This is the best way to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.

Total Time

30min

4.3

3 Ratings

Author: De Ma Cuisine

Servings:

Ingredients

•

3 cups

Bread , stale

or Quinoa

•

1 tsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

•

4 Tbsp

Balsamic Vinegar

or Red Wine Vinegar

•

1 tsp

Dijon Mustard

•

1 pinch

Cayenne Pepper

•

2 cloves

Garlic

•

2 Tbsp

Olive Oil

•

1 Tbsp

Fresh Basil

•

1 Tbsp

Fresh Chives

•

1 Tbsp

Fresh Parsley

•

1 cup

Radishes

or Summer Squash

•

1 cup

Cucumbers

or Bell Peppers

•

1 cup

Carrots

or Canellini Beans

•

1 cup

Green Beans

or Eggs

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Cut Bread (3 cups) into cubes. Toss bread with Olive Oil (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more.

Chop up Radishes (1 cup) , Carrots (1 cup) , Green Beans (1 cup) , and Cucumbers (1 cup) . Chop up Fresh Basil (1 Tbsp) , Fresh Parsley (1 Tbsp) , Fresh Chives (1 Tbsp) and combine.

Whisk Balsamic Vinegar (4 Tbsp) , Dijon Mustard (1 tsp) , Garlic (2 cloves) , and Cayenne Pepper (1 pinch) . Stream in Olive Oil (2 Tbsp) as you whisk. Taste and adjust seasoning if desired.

Toss salad contents with dressing. Add bread just before serving.

Enjoy!

Nutrition Per Serving

CALORIES

398

FAT

18.7 g

PROTEIN

7.9 g

CARBS

49.9 g