Creamy Dill Panzanella

Blogger Carrian Cheney of Sweet Basil knows exactly what to do with extra bread and fresh summer produce.

(0)
0 reviews.
Save and Share
  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 8
 

Ingredients

5
tablespoons olive oil
2
loaves day-old baked Pillsbury™ refrigerated crusty French loaf, chopped
3
large any color bell peppers, chopped
1
medium zucchini, chopped
1/2
large onion, sliced
2
tomatoes, chopped
2/3
cup your favorite creamy dill dressing
Salt and pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10- to 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Arrange bread pieces in single layer in skillet (you will have to do a few batches). Cook until golden; turn and cook again. Repeat with remaining bread. Remove from skillet; cool.
  • 2 In same skillet, heat remaining tablespoon oil over medium heat. Add bell peppers, zucchini and onion; cook 3 to 6 minutes or until tender. Cool.
  • 3 In very large bowl, place bread, cooked vegetables, tomatoes and dressing; add salt and pepper to taste. Toss; serve immediately.
  • 1 In 10- to 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Arrange bread pieces in single layer in skillet (you will have to do a few batches). Cook until golden; turn and cook again. Repeat with remaining bread. Remove from skillet; cool.
  • 2 In same skillet, heat remaining tablespoon oil over medium heat. Add bell peppers, zucchini and onion; cook 3 to 6 minutes or until tender. Cool.
  • 3 In very large bowl, place bread, cooked vegetables, tomatoes and dressing; add salt and pepper to taste. Toss; serve immediately.

EXPERT TIPS

toggle

Expert Tips

The best part about a summer salad is you have a whole season of fresh vegetables to choose from. Save on your grocery bill by buying whatever is in season that week and mix up the veggies accordingly.

Day-old bread will create perfectly crusty croutons with little cracks and crevices that will hold the dressing. Bake up an extra loaf or two for dinner one night and use it for croutons later in the week.

Nutritional information

toggle