Cucurbit Panzanella : Foodwise

Name: Cucurbit Panzanella : Foodwise
Ingredients: 2 ounces (55 g) pancetta, cut into 1⁄2 in (13 mm) pieces; 3 to 5 ounces (85 to 140 g) feta-style cheese (like our Kotóa); 6 cups (180 g) cubed sourdough bread, cut into 1 in (2.5 cm) cubes; 1 1⁄2 tablespoons extra-virgin olive oil; 2 tsp kosher salt; 1⁄2 tsp freshly ground black pepper; 2 to 3 cups of zucchini and other summer squash, diced into 1-inch pieces; 1 fennel bulb, cut into 1 in (2.5 cm) pieces; 1 English cucumber, diced into 1 in (2.5 cm) pieces; 10 to 15 fresh basil leaves, chopped; 2 ounces (55 g) chopped fresh parsley; 1 shallot, minced; 1⁄2 teaspoon freshly ground black pepper; 2 teaspoons Champagne vinegar; 1⁄2 teaspoon Dijon mustard

foodwise.org

Discover a unique panzanella recipe that swaps tomatoes for vibrant green veggies. Perfect for summer meals!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwise.org.

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