Garden Fresh Panzanella Salad
Tired of the same old options for meatless Monday?? This salad recipe is a winner for a quick alternative that will surely please everyone at the table. Many ingredients I was even able to pick right from my summer garden too!
Here's what you'll need:
~6 cups crusty bread
2 large tomatoes chopped
3/4 cup cucumber sliced
1/2 cup sliced or chopped red onion
1/2 cup olive oil
2 Tbs red-wine vinegar
10 or so fresh basil leaves shredded
Salt and pepper
This salad can be prepped the night before serving.
If you don't have crusty bread in the pantry, cut fresh bread into bit-sized pieces and toast for about 15 minutes at 200 degrees on a baking sheet. Chop, slice, or shred the tomatoes, cucumber, red onion, and basil.
Combine veggies and herbs with the bread. Mix together the olive oil and red-wine vinegar and dress the salad a few hours before serving so the bread soaks up the dressing. Toss and add salt and pepper to taste. You can add fresh mozzarella, but I kept it on the side in case anyone had any dietary restrictions. Quick, easy, and delicious summer salad that is a healthy alternative for meatless Monday!