Ingredients
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Bread
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6 tablespoons Vegetable Broth
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3 tablespoons fresh Lemon Juice
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2 tablespoons Olive Oil
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4 Garlic
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2 teaspoons Dijon Mustard
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Black Pepper
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¼ cup pitted and finely minced Kalamata Olives
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8 ounces day-old Artisan Bread
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Vegetables
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1 small Summer Squash
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1 teaspoon Olive Oil
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1 teaspoon Maple Syrup
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2 cups ripe cherry Tomatoes
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2 cups coarsely chopped Lettuce
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½ cup coarsely chopped roasted red Bell Peppers
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2 Scallions
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½ large Cucumber
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1 cup cooked Black Beans
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¼ cup pitted oil-cured Black Olives
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Sea Salt
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Black Pepper
Directions
This salad is unlike any panzanella you’ve ever had before, mostly because there is nothing like the croutons in this salad: Kalamata olives are minced extra-fine before being added to the crouton marinade. The bread is tossed with the marinade and then baked to golden deliciousness.
Steps
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1
Done
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Preheat the oven to 375°F. Combine the vegetable broth, lemon juice, oil, garlic, mustard, and black pepper, to taste, in a small blender and blend until smooth. Transfer ¼ cup of the dressing to a large bowl and stir in the minced kalamata olives. Add the bread pieces and toss to combine. Transfer to a baking sheet. Bake the bread until crisp, about 15 minutes, turning the pieces after 10 minutes. Set aside. |
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2
Done
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Heat a grill pan over medium heat. Brush the squash slices with the olive oil. Grill the slices until tender, about 4 minutes per side. When the squash is cool enough to handle, chop into bite-size pieces. |
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3
Done
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Combine the remaining dressing, maple syrup, crisp bread, grilled squash, tomatoes, lettuce, bell pepper, scallions, cucumber, beans, and olives (if using) in a large bowl. Toss to combine. Season with salt and pepper. Divide among four bowls and serve. |
