An easy panzanella salad to showcase the garden’s finest!
This past Mother’s Day, my parents presented me with a large hanging basket over flowing with blooms and foliage. I thanked them politely and promptly displayed this glorious basket on a hook outside. I watered it every day as per the instructions. I made sure it wasn’t in full sun and pruned when necessary. It was all for not. It died. I tell myself it died because of the bird that decided to turn that plant into it’s home. But I know the truth. The truth is plants don’t like me. They never survive in my care.
This summer, my kids asked why we don’t have tomato plants. I thought they knew about my black thumb. We don’t have tomatoes because I cannot grow them. I want to grow them, I really do. But I am incapable. Besides, why should I grow them when I have family and neighbors willing to share their bounty with me? We have been enjoying loads of plump, juicy, ripe tomatoes and fresh zucchini from those around us. We are totally reaping what others are sowing and we are loving it!
We’ve been eating tomatoes daily, mainly in sandwiches or even on their own with a simple drizzle of olive oil. But I was craving a change. After spying my lonely zucchini, I decided upon a simple panzanella salad. I made zucchini ribbons and tossed them with sweet cherry tomatoes, sweet ripe peaches, fresh basil and Kraft Tuscan House Italian dressing. This salad was so easy and so satisfying. It is nutritious and flavorful all at once. The Kraft dressing adds boldness and spice that really gives this salad life.
I did not use day old bread like classic panzanella. I simply toasted my slices on my grill pan. You don’t have to use ribbons either. Chopped zucchini could be used and spinach could be added as well. You could even turn this panzanella salad into a meal by adding a little protein like chicken or salmon. This panzanella salad is the prefect way to use up remaining tomatoes, zucchini and peaches. Plus it was a fast, nutritious way to enjoy our favorite fruits and vegetables!
For Mother’s Day next year I think I’ll buy my mom more tomato seeds! That is a gift that will keep on giving.
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I may be linking this up to these parties and to The Weekend Potluck!
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This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.
Easy Panzanella Salad
An easy side dish that uses fresh vegetables and your favoirte salad dressing!
- 1 large zucchini
- 2 large tomatoes cut into chunks
- 1 cup yellow cherry tomatoes, halved
- 1 peach, diced
- 2 tablespoons fresh basil torn
- 3 slices sourdough bread
- 1/4 cup Kraft Tuscan Italian Dressing
- Toast bread on a grill pan 2-3 minutes per side or until bread is toasted and crisp. Set aside.
- Slice zucchini into long ribbons using a vegetable peeler and place in a bowl. Add halved tomatoes, tomato chunks, peach and basil. Cube toasted bread and add to bowl. Pour dressing over salad and toss to coat. Serve immediately.
|Amount Per Serving||As Served|
|Calories 377kcal Calories from fat 66|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|