Donna's Fruit & Vegetable Panzanella

Hello to All!  With the tomato season beginning here, and with so many other fresh fruits and vegetables available, I wanted to create a tasty dish that showcased the local fruits and vegetables and also serve as a satisfying side dish.  This panzanella salad was the result which I served with my Simple Lemon Pepper Tilapia (see 21 June 2015 blog entry for recipe) and the combination was a winner!  Cheers, Donna:

Donna's Fruit & Vegetable Panzanella

Ingredients:

6 slices gluten-free bread

3 Tablespoons butter

Garlic salt to taste

3 ripe tomatoes, chopped

2 nectarines (or peaches), chopped

½ cup blueberries

4 green onions, chopped

2 Tablespoons fresh basil leaves, chopped

4 ounces Feta cheese

¼ cup balsamic vinaigrette dressing

Salt and pepper to taste

Method:

Preheat broiler on High.  Spread 1.5 teaspoons butter on each bread slice and sprinkle with garlic salt.  Place on baking sheet and broil about 5 – 7 minutes until bread is golden brown.  Remove from oven, let cool about 10 minutes and cut bread into cubes.  Set aside.

Mix all remaining ingredients in medium sized bowl and chill.  When ready to serve salad, mix together fruit and vegetable mix with bread cubes either as individual servings or all together depending upon the number of servings needed.

Serves 4.

Copyright 2015.