Summer Panzanella

Name: Summer Panzanella
Ingredients: 1/2 French baguette (or day old bread),chopped into chunks; 1 Zucchini, chopped into chunks; 1 Yellow Squash chopped into chunks; 1/2 cup Green Onion, chopped; 1 Tomato, chopped into chunks; 1 handful Basil, finely chopped; 1/2 cup Pecorino Romano Cheese, grated; 1/4 cup Either Red Wine or Balsamic Vinegar; 1/4 cup Olive Oil

9 ingredients

5 steps

Ingredients

1/2 French baguette (or day old bread),chopped into chunks
1 Zucchini, chopped into chunks
1 Yellow Squash chopped into chunks
1/2 cup Green Onion, chopped
1 Tomato, chopped into chunks
1 handful Basil, finely chopped
1/2 cup Pecorino Romano Cheese, grated
1/4 cup Either Red Wine or Balsamic Vinegar
1/4 cup Olive Oil

Directions

1

After chopping the bread, Zucchini, Yellow Squash, and Tomato into cubes, place into a mixing bowl. Mix together.
2

Finely chop the basil and add to the mixing bowl. Mix.
3

Grate the Pecorino Romano Cheese. Add to mixing bowl. Mix in with the rest of the Panzanella mixture.
4

Add the Red Wine or Balsamic Vinegar and the Olive Oil to the mixing bowl. Toss the Panzanella mixture so that it is coated with the Oil and Vinegar mix.
5

One can serve this right away but the flavors meld and intensify if this salad is allowed to marinate in the refrigerator for several hours or overnight.