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Tapenade panzanella bowl recipe

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Adjust Servings:
6 tablespoons Vegetable Broth
3 tablespoons fresh Lemon Juice , preferably Meyer lemon
2 tablespoons Olive Oil
4 Garlic cloves, coarsely chopped
2 teaspoons Dijon Mustard
Black Pepper
¼ cup pitted and finely minced Kalamata Olives
8 ounces day-old Artisan Bread , torn into bite-size pieces
1 small Summer Squash , cut into ½-inch slices lengthwise
1 teaspoon Olive Oil , for grilling
1 teaspoon Maple Syrup
2 cups ripe cherry Tomatoes , halved
2 cups coarsely chopped Lettuce
½ cup coarsely chopped roasted red Bell Peppers
2 Scallions , finely chopped
½ large Cucumber , peeled, seeded, and coarsely chopped
1 cup cooked Black Beans
¼ cup pitted oil-cured Black Olives (optional)
Sea Salt
Black Pepper , to taste

Tapenade panzanella bowl recipe

  • Serves 4
  • Medium


  • Bread

  • Vegetables



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.



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.


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.


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.


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