Mediterranean Panzanella
with zucchini / artichoke hearts / red onion / feta / olives

Name: Mediterranean Panzanella
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Squash, yellow (sub zucchini or use a combination), cubed; 1/2 Onions, red, chopped; 1 cup Artichoke hearts, frozen or canned, chopped; 1/4 cup Olives, pitted Kalamata (sub any type olive), sliced; 2 Tomatoes, medium, diced; 4 slices Bread, sandwich, cubed; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp Oil, olive; 3 oz Cheese, feta, crumbled; 2 Tbsp Oil, olive; 2 tsp Vinegar, red wine; 1/2 tsp Mustard, Dijon; 1/2 tsp Honey; 1/4 tsp Italian seasoning

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This loaded panzanella (Tuscan bread salad) is full of fresh Mediterranean flavor from artichoke hearts, red onion, olives and feta. Saute bread cubes in olive oil for great toasty flavor.

Ingredients

Metric

Servings:

Mediterranean Panzanella:

Squash, yellow (sub zucchini or use a combination) - 2 , cubed
Onions, red - 1/2 , chopped
Artichoke hearts, frozen or canned - 1 cup , chopped
Olives, pitted Kalamata (sub any type olive) - 1/4 cup , sliced
Tomatoes, medium - 2 , diced
Bread, sandwich - 4 slices , cubed
Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
Oil, olive - 1 Tbsp + 1 Tbsp
Cheese, feta - 3 oz , crumbled

Italian Herb Vinaigrette:

Oil, olive - 2 Tbsp
Vinegar, red wine - 2 tsp
Mustard, Dijon - 1/2 tsp
Honey - 1/2 tsp
Italian seasoning - 1/4 tsp

Prep

Make Italian herb vinaigrette - Whisk together olive oil (the portion for the vinaigrette), red wine vinegar, mustard, honey and Italian seasoning. (Can be done up to 5 days ahead)
Squash / Onions / Artichoke hearts / Olives - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
Tomatoes - Dice tomatoes. (Can be done up to 2 days ahead)
Bread - Cube bread. (Can be done up to 2 days ahead)
Beans - Drain and rinse.

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Make

Heat a large non-stick frying pan or skillet over medium heat. Add first part of olive oil (the portion for the panzanella) and then bread cubes to heated oil. Toast in oil until crisp and golden brown on all sides, 5 to 6 minutes. Season with some salt and pepper.
Set bread cubes aside and return pan to heat. Increase heat to medium-high.
Add second part of olive oil (for the panzanella) and then zucchini to heated oil. Saute until starting to brown, 3 to 4 minutes.
Add onions to zucchini and continue to saute until onions begin to soften, ~2 minutes more. Season with some salt and pepper.
Assemble salads by tossing together zucchini and onions, beans, artichoke hearts, olives and tomatoes. Crumble feta on top. Just before serving (you want the bread to stay crisp), add bread cubes and toss.
Drizzle salads with vinaigrette at the table (only dress these to your liking - if your tomatoes are extra juicy, you may not need much vinaigrette, so save it for another use). Enjoy!

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