A classic Panzanella salad typically consists of stale bread and tomatoes soaked in olive oil and vinegar.
While that description sounds a tad plain, most versions include cucumbers, peppers, and onion, along with a handful of fragrant basil and salty parmesan cheese.
When it comes to making a Panzanella salad, I consider the bread I use to be the most important ingredient.
If the bread is too stale, then the original flavor is lost and my salad falls flat. It ends up tasting as stale as my bread.
I prefer day old sour dough.
I leave it in the original wrapper so it dries out just enough to keep it from becoming too soggy in the salad bowl when I add fruity olive oil and tart red wine vinegar.
I thought it would be fun to make this Panzanella with roasted vegetables. Their nuttiness would add another layer of flavor and dimension to my salad.
The next time you have a loaf of day old bread and a few tomatoes on hand, whip up your own version of a Panzanella salad. I promise, no matter what you add to the bowl, it’ll be impressive.
Don’t forget to stop by on Saturday for this weekend’s healthy recipe roundup. Last weekend I shared burgers recipes galore from fellow healthy cooks around the blogosphere.
Enjoy the rest of your week!
Panzanella Salad with Roasted Vegetables
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 2 cups zucchini, thinly sliced into noodles
- 2 cups yellow squash, thinly sliced into noodles
- 4 cups sour dough bread, 2 day old bread, cubed
- 4 cups plum tomatoes, sliced
- 1 cup red onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon water
- 2 tablespoons red wine vinegar
- 1/2 packet stevia, or 1 teaspoon sugar
- 1 teaspoon garlic, crushed
- 1 cup fresh basil, thnly sliced
- 3/4 cup parmesan cheese, shaved
- Preheat the oven to 450 degrees and spray a cookie sheet with olive oil cooking spray.
- Spread squashes over the cookie sheet and sprinkle with pinch or two of salt. Roast for 10 minutes, then stir and roast another 10 minutes until squash is lightly browned. Allow to cool for 10 minutes.
- Combine zucchini, yellow squash, bread cubes, tomatoes and onion in a large bowl.
- Combine olive oil, water, vinegar, stevia or sugar, garlic and a pinch of salt in a jar and shake well.
- Toss vegetables and bread with dressing, then fold in basil and parmesan cheese.
Food energy: 366kcal
Weight Watchers PointsPlus 10
Saturated fatty acids: 3.97g
Monounsaturated fatty acids: 6.49g
Polyunsaturated fatty acids: 1.49g
Total fat: 11.96g
Calories from fat: 107
Carbohydrate, by difference: 49.22g
Total dietary fiber: 4.27g
Total lipid (fat): 12.62g
Total sugars: 10.41g