PANZANELLA
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 15m
Number Of Ingredients 8
Steps:
- Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.
- Cook until tender and lightly browned, about 10 minutes.
- Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.
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Tolu Adeboje
[email protected]This is my new favorite summer salad. It's so light and refreshing.
evaiswg
[email protected]I love the simplicity of this salad. It's a great way to showcase fresh, seasonal ingredients.
Savage Stallard
[email protected]I've never had panzanella before, but I'm definitely a fan now. This salad is so easy to make and it's packed with flavor.
lopang edward
[email protected]This is a great recipe for a light and healthy lunch.
Marium Kay
[email protected]I'm not a big fan of panzanella, but I thought I'd give this recipe a try. I was pleasantly surprised! The salad was very flavorful and refreshing.
ultraman wolf
[email protected]I made this salad for a potluck, and it was a huge success. Everyone loved it!
Riley Bowling
[email protected]This salad is so refreshing and flavorful. I love the combination of the sweet tomatoes and cucumbers with the tangy dressing.
April McNeil (Spaceage)
[email protected]This salad is a great way to use up leftover ingredients. I had some stale bread, tomatoes, and cucumbers that were about to go bad, so I threw them all together and made this salad. It was delicious!
Tamzin Lockyer
[email protected]I've made this panzanella recipe several times now, and it's always a hit. It's so easy to make, and it's a great way to use up leftover bread.
Sangam Timalsina
[email protected]This was my first time making panzanella, and it turned out great! I loved the combination of flavors and textures. The bread soaked up the dressing perfectly, and the tomatoes and cucumbers were incredibly refreshing. I will definitely be making thi