Panzanella Salad

This is a delicious and hearty vegetable salad bursting with flavor and texture!

If you’re anything like me, you get bored with the same type of food. I wanted a salad, but not a lettuce based salad. This is a popular type of vegetable salad but I wanted to put my spin on it. I made a simple and bright vinaigrette and added Asiago Bread for the croutons, because we all know life is better with more cheese! I hope you love this recipe as much as my husband did! (He had 3 servings at dinner)

Red Wine Vinaigrette:

2 Tablespoons Red Wine Vinegar

5 Tablespoons Olive Oil

1 Tablespoon Flatleaf Parsley, Chopped

1 Tablespoon Shallot, Minced

Salt and Pepper to taste

In a small bowl whisk together vinegar and olive oil until thoroughly combined

Add parsley and shallot and season to taste

Salad:

4 Roma Tomatoes, Quartered

1 Cucumber, Chopped in Large Pieces

1 Red Onion, Sliced in half and then slices

1 Yellow Pepper, Chopped in Large Pieces

1 Container Ciliegine Fresh Mozzarella

1 Loaf Asiago Bread, Cubed

2 Tablespoons Olive Oil

1 Clove Garlic, Minced

In a large saute pan on medium heat add olive oil and garlic

Saute for 30 seconds and add bread cubes

Coat with bread cubes with olive oil and cook bread until toasted for about 10 minutes being sure to stir constantly and not to burn the bread

In a large salad bowl gently toss together and serve immediately