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–+ servings

Summer Panzanella With Squash

A refreshing summer salad featuring fresh squash and crusty bread.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 cups cubed day-old bread preferably sourdough
  • 2 cups cherry tomatoes halved
  • 1 cup cucumber sliced
  • 1 cup yellow squash thinly sliced
  • ¼ cup red onion thinly sliced
  • ¼ cup basil leaves torn
  • ¼ cup extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes, or until golden brown.
  3. In a large bowl, combine the cherry tomatoes, cucumber, yellow squash, red onion, and basil leaves.
  4. Add the toasted bread to the bowl.
  5. Drizzle with olive oil and red wine vinegar. Toss to combine.
  6. Season with salt and pepper to taste. Serve immediately.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Panzanella, Squash, Summer
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