Panzanella Salad

Posted on February 21, 2017

This is a traditional Italian bread salad; other vegetables can be used depending on the season.

•1 cup roasted zucchini in a medium bowl
•3 cups stale bread in the bowl with the zucchini
•2 pounds Roma tomatoes, chopped
•1 clove garlic, chopped
•1 teaspoon thyme in a small bowl
•1 teaspoon oregano in a small bowl
•½ bunch fresh parsley, chopped
•4 tablespoons olive oil in a small bowl
•4 tablespoons balsamic vinegar
•A pinch salt and pepper

In an empty jar combine garlic, thyme, oregano, parsley, olive oil, balsamic, salt & pepper. Shake well, taste and adjust seasonings.
Put the other ingredients in a large bowl. Add half of the dressing and mix well. Taste and add more dressing if you think it needs it.

Representing the Mediterranean; as provided by Drew Gold