Panzanella Salad Recipe

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Is it just me or has this holiday season been a little crazy?  It seems like for every one thing I accomplish, 3 more spring up.  That's why, I'll admit, when it comes to dinner, I take some shortcuts from time to time.  When I'm crazy busy like I've been lately, I've been known to pick up a STOUFFER’S® Lasagna to pop in the oven for dinner.  However, I always like to have something fresh on the table with it and this recipe for Panzanella salad is the perfect compliment!

The finished panzanella salad in a blue china bowl and the title at the top.

Packed full of fresh veggies, feta cheese, and homemade bread crumbs, you just can't go wrong with this recipe and I know your going to love it!  So let's get started!




The reason I love STOUFFER’S® Family Sized Entrees with Meat Sauce is because not only are they an easy solution to busy holiday evenings, but they tastes great as well. And the best part, Walmart has them on Roll Back now through the end of the month! How great is that!?!

But let's get down with this Panzanella Salad Recipe shall we?

Panzanella Salad:
*Prep Time:  10 min.  *Cook Time: 30 *Difficulty:  Easy *Servings: 4-6 

Ingredients:


  • 1 Red Bell Pepper, large dice
  • 1 Yellow Bell Pepper, large dice
  • 1 Orange Bell Pepper, large dice
  • 1 Cucumber, halved and sliced
  • 1 Red Onion, sliced
  • 5 oz. Feta Cheese, crumbled
  • 1 c. Kalamata Olives, halved
  • 4-6 c. Croutons
  • 1 tsp. Basil
  • 1/2 c. Extra Virgin Olive Oil
  • 3 tbsp. White Wine Vinegar
  • 1 tsp. Whole Grain Dijon Mustard
  • 2-3 Cloves of Garlic, Minced
  • Salt and Pepper, to taste
Panzanella Salad is essentially a bread salad.  You can use store bought croutons OR you can just as easily make your own, even with sandwich bread.  


To do so place the cubed bread onto a baking sheet, spray with a little cooking spray, season with salt and and pepper, and place in the oven, with the lasagna for 15-20 minutes until they are golden brown.  Remove them from the oven, let cool, and you are ready to go!



To assemble the salad you will nee to combine the chopped bell peppers with...


The red onion...


Halved kalamata olives...


Cucumbers...


Salt...


Pepper...


And Basil.

Toss all of the vegetables together and set to the side while you make the vinaigrette.


For the vinaigrette, add the minced garlic...


Whole grain Dijon mustard...


White wine vinegar...


Extra virgin olive oil...


Salt...


And pepper to a mixing bowl.


Whisk it all together until it is emulsified.
That just means it is all mixed together nicely.


Now you can pour the vinaigrette over the vegetables.


Give everything a toss.


Add the croutons...


And the feta.


Now give it one more quick toss and you are ready to go!


This Panzanella Salad Recipe is bright, colorful, fresh, and full of flavor.  It is absolutely delicious.  And what a great way to get those veggies in the kiddos bellies!


STOUFFER’S® Family Size Entreés, Lasagna with Meat Sauce really are the perfect, easy weeknight meal.  And this Panzanella Salad is an ideal pairing.  For even more great parings with this lasagna head on over to the Flavorful Moments Pinterest Board!  

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Panzanella Salad:
*Prep Time:  10 min.  *Cook Time: 30 *Difficulty:  Easy *Servings: 4-6 

PRINTABLE RECIPE

Ingredients:
  • 1 Red Bell Pepper, large dice
  • 1 Yellow Bell Pepper, large dice
  • 1 Orange Bell Pepper, large dice
  • 1 Cucumber, halved and sliced
  • 1 Red Onion, sliced
  • 5 oz. Feta Cheese, crumbled
  • 1 c. Kalamata Olives, halved
  • 4-6 c. Croutons
  • 1 tsp. Basil
  • 1/2 c. Extra Virgin Olive Oil
  • 3 tbsp. White Wine Vinegar
  • 1 tsp. Whole Grain Dijon Mustard
  • 2-3 Cloves of Garlic, Minced
  • Salt and Pepper, to taste
Directions:

For Homemade Croutons:
  1. Preheat the oven to 350 degrees.  
  2. Slice the bread into bite-sized cubes.
  3. Place on a foil lined baking sheet. 
  4. Spray with cooking spray.
  5. Season with salt and pepper. 
  6. Toss and make sure they are in an even layer on the pan.  
  7. Bake for 15 minutes then turn off the heat and leave them in the oven for another 15-30 minutes.
For the Vinaigrette:
  1. In a mixing bowl combine the garlic, mustard, vinegar, oil, salt, and pepper.  
  2. Whisk until completely combined and smooth. 
For the Salad:
  1. In a large mixing bowl combine the bell peppers, onions, olives, cucumbers, basil, and salt and pepper. 
  2. Give everything a toss.
  3. Drizzle over the vinaigrette and toss everything again.  
  4. Right before serving add the feta cheese and croutons.  
  5. Toss and serve.  

1 comment

  1. No tomatoes? It's not Panzanella!

    ReplyDelete

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