Antipasto Panzanella Recipe

Ingredients

  • seasoning Mix:
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  • 1 Tbs. salt
  • 1 Tbs. black pepper
  • 1 Tbs. dried basil
  • 1 Tbs. dried oregano
  • 1 tsp. crushed red pepper flakes
  • 2 tsp. garlic powder
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  • Dressing:
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  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 envelope Good seasons Italian salad dressing mix
  • 1/2 cup olive oil
  • For Salad:
  • 6 medium zucchini
  • 1 day-old baguette or ciabatta loaf, cut into 1 inch cubes (about 6-8 cups)
  • 1 14 oz. can artichoke hearts, drained & amp; rinsed
  • 1 pint cherry or grape tomatoes, halved
  • 8 oz. mozzarella cheese, cut into 1/2 inch cubes
  • 1 cup shredded parmesan cheese
  • 1 small red onion, thinly sliced
  • 4 roasted red bell peppers (from a jar), sliced
  • 1 cup coarsely chopped (pitted) olives
  • 6 oz. thinly sliced salami, stacked and cut into strips
  • 1 cup chopped flat leaf parsley
  • 1 head romaine lettuce, washed & torn into bite-sized pieces

Description

A Marriage Of Panzarella And Antipasto, Bringing Forth A Very Flavorful Summer Salad You Will Not Soon Forget. Amaze Your Friends.

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