Meatless Monday
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Meatless Monday-Panzanella Salad

Yesterday, I went to the Los Angeles Food and Wine and will post later in the week about the festival, but right now I am still digesting both the experience and the food.  Today’s Meatless Monday recipe is a great summer salad for the few weeks left!  You can make this with store bought croutons or make them yourself.  Follow the recipe below!

1 Stale Baguette, cubed (I used Ezekiel bread because I like to be a little healthier)

1/2 cup and 2 TBSP EVOO

1 1/2 Pounds tomatoes, cut into 1 inch pieces

1 Small Red Onion, thinly sliced

1 Small Pepper

1 Small Cucumber

3 TBSP Drained capers (optional)

4 Ounces Feta Cheese (most recipes call for Mozzarella, but I like feta instead)

1/2 Cup Basil, chopped

3 TBSP Balsamic Vinegar

Salt, Pepper, Garlic Salt, and Onion Powder to taste

Preheat oven to 375

Toss bread cubes with 2 TBSP oil and spices

Pour onto cookie sheet lined with aluminum foil and bake in single layer for 12 to 15 minutes stirring once

Whisk together vinegar, capers (if using), 1/3 cup oil, and spices

Add croutons, tomatoes, onion, cheese, and basil and toss

Let sit 30 minutes before serving

Panzanella Salad

I added black olives to my salad and served over a bed of lettuce.  You can also grill chicken to make it a heartier meal.  Try this light, refreshing, and healthy salad that is perfect for the summer before it ends!

Stay hungry…

1 Comment

  1. Aunt Marsha says

    WOW! Your salad today looks & sounds absolutely amazing, Ashley! And you can imagine how much Dennis especially would have loved to go w/ you to the LA Food & Wine event! You must have had a ball! xo

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