Italian Bread Salad (Panzanella)
To add protein to this salad, try adding grilled prosciutto or pancetta to the salad just before serving for a crisp and savoury contrast to the sweet tender veggies.
Serves 6
Prep time: 15 minutes
Total time: 25 minutes
Nutritional Analysis per Serving:
| Energy: | 450 calories |
| Protein: | 15.0 g |
| Fat: | 21.0 g |
| Carbohydrates: | 57.0 g |
Recipe Ingredients
| 1/2 |
day-old focaccia bread |
488 g |
| 4 tbsp |
Compliments Sensations Toscano PGI Extra Virgin Olive Oil |
60 mL |
| |
Salt and pepper |
|
| 2 |
medium zucchini, sliced ½-inch (1 cm) thick |
|
| 1 |
bunch asparagus, trimmed |
|
| 2 cups |
grape or cherry tomatoes, halved |
|
| 1/2 cup |
Compliments Organic Balsamic Vinaigrette |
125 mL |
| 1 |
pkg. Compliments Goat’s Milk Cheese Crumbles |
113 g |
| 1/2 cup |
fresh basil leaves |
125 mL |
Recipe Directions
- Preheat barbecue to medium-high heat.
- Cut focaccia into ½-inch (1 cm) wide fingers. Toss with 2 tbsp (30 mL) olive oil and a pinch each salt and pepper. Grill until crisp, about 2 minutes per side. Remove from heat.
- Toss zucchini in 1 tbsp (15 mL) olive oil and a pinch each salt and pepper. Grill in a grill basket until lightly charred, about 1 minute per side. Remove from heat.
- Toss asparagus in 1 tbsp (15 mL) olive oil. Grill until tender-crisp and lightly charred, about 4 to 5 minutes, turning as needed.
- Slice zucchini and asparagus into bite-sized pieces and toss in a large bowl with tomatoes and vinaigrette.
- Cut focaccia into 1-inch (2.5 cm) pieces, add to salad along with basil leaves and cheese crumbles. Toss and finish with a drizzle of olive oil.
