I eat a lot of salad in the summer. When it's hot, I don't want to heat up the kitchen or eat anything hot. I absolutely love this take on a panzanella salad from Cloris. -- AP
SUMMER SQUASH & TOMATO
PANZANELLA
Ingredients:
1 stale baguette, cut into bite-size cubes
1/4 cup + 2 tablespoons olive oil
1/4 cup rice vinegar
2 tablespoons Swedish dill mustard
3 large tomatoes, cut into 1” pieces
1 medium zucchini, sliced
1 medium yellow squash, diced
1 cup baby spinach
1 cup fresh perlini mozzarella
Preheat over to 375 degrees. Toss bread cubes with 2 tablespoons olive oil. Place on cookie sheet. Back 15 minutes or until golden brown, turning once.
Place vegetables, bread crumbs, and mozzarella in large bowl. Whisk together remaining oil, vinegar, and mustard. Pour over vegetables, etc. and toss to coat. Let sit 30 minutes before serving.
Ingredients:
1 stale baguette, cut into bite-size cubes
1/4 cup + 2 tablespoons olive oil
1/4 cup rice vinegar
2 tablespoons Swedish dill mustard
3 large tomatoes, cut into 1” pieces
1 medium zucchini, sliced
1 medium yellow squash, diced
1 cup baby spinach
1 cup fresh perlini mozzarella
Preheat over to 375 degrees. Toss bread cubes with 2 tablespoons olive oil. Place on cookie sheet. Back 15 minutes or until golden brown, turning once.
Place vegetables, bread crumbs, and mozzarella in large bowl. Whisk together remaining oil, vinegar, and mustard. Pour over vegetables, etc. and toss to coat. Let sit 30 minutes before serving.
Doesn't that look and sound yummy? Who's going to try it tonight? -- AP
1 comment:
I won't be trying it tonight because I don't have any squash, but I definitely will save the recipe.
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