Recipe
Author
Hy-Vee Test Kitchen
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Description
Panzanella is a Tuscan-style salad traditionally made with chunks of toasted or grilled artisan bread. Like croutons, only better.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. Hy-Vee Bakery roasted garlic sourdough bread | ||
| 10 oz. Hy-Vee Bakery artisan Asiago cheese bread | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 tbsp. lemon zest | ||
| ½ tsp. Hy-Vee kosher salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 1 ½ lbs. (4 cups) mixed heirloom tomatoes, cut into bite-size pieces | ||
| 1 medium cucumber, cut crosswise and sliced | ||
| ½ medium summer squash, sliced | ||
| 1 shallot, thinly sliced | ||
| ⅓ c. Hy-Vee Select white balsamic and honey vinaigrette | ||
| 2 tbsp. lemon juice | ||
| ½ c. basil leaves | ||
| Lemon zest, optional |
Things To Grab
- Rimmed baking sheet
- Large bowl
Directions
- Preheat oven to 350F. Slice or tear breads into 1-inch cubes. You should have about 4 cups of bread. Combine olive oil, lemon zest, salt and pepper. Add bread cubes, tossing to coat. Transfer bread to a rimmed baking sheet. Bake for 10 to 15 minutes or until crisp and firm but not browned. Cool.
- Toss together tomatoes, cucumber, summer squash and shallot in a large bowl. Add bread and vinaigrette, tossing to coat well. Drizzle with lemon juice. Just before serving top with basil and, if desired, lemon zest.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 5mg
- Sodium: 440mg
- Total Carbohydrates: 26g
- Protein: 6g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 8%