I usually make this Italian Bread Salad with cucumbers, red onions, and feta cheese. This easy, no cook version, replaces the cucumbers with zucchini and yellow squash. I also use chopped green onions and grated Pecorino Romano Cheese. This salad is great for a summer day where one does not have much time to cook! This salad also tastes better the longer it has time to sit in the fridge and marinate. —michelle lynn
French baguette (or day old bread),chopped into chunks
Zucchini, chopped into chunks
Yellow Squash chopped into chunks
Green Onion, chopped
Tomato, chopped into chunks
Basil, finely chopped
Pecorino Romano Cheese, grated
Either Red Wine or Balsamic Vinegar
In This Recipe
After chopping the bread, Zucchini, Yellow Squash, and Tomato into cubes, place into a mixing bowl. Mix together.
Finely chop the basil and add to the mixing bowl. Mix.
Grate the Pecorino Romano Cheese. Add to mixing bowl. Mix in with the rest of the Panzanella mixture.
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.
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.