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Kitchen Notebook

June 26, 2017

Summer Squash Panzanella Salad

30 Mins

Serves 2


  • 1/2 Bambino Pugliese Bread
  • 1/2 lb. Patty Pan Squash
  • 1 pint Cherry Tomatoes
  • 1/2 bunch Basil, roughly chopped
  • 1/2 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp. Salt
  • Pepper


Preheat oven to 300 degrees.

Slice the bread into roughly 1-inch cubes. Spread them on a baking sheet. Bake at 300 degrees until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Using a mandolin or sharp chef’s knife, cut squash into paper thin slices. Cut cherry tomatoes in half. Whisk together olive oil, red wine vinegar, garlic, salt and pepper. In a large salad bowl, toss together all the ingredients with basil leaves.

30 Mins Cherry Tomato Dinner Squash Summer Veg Vegan

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30 Mins Cherry Tomato Dinner Squash Summer Veg Vegan

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