time saving meal prep system

Panzanella Salad – C

Panzanella Salad - C
Panzanella Salad - C

Ingredients

Prep
  • 16 oz grape/cherry tomatoes
  • 1/2 C Kalamata olives pitted
  • 1 English cucumber
  • 1/4 red onion
  • 1 garlic clove
  • 2 t dried oregano
  • salt and pepper to taste
  • 3 T balsamic vinegar
  • 1/4 C extra-virgin olive oil
  • 1 french bread loaf or ciabatta
On Cooking Day
  • 1/4 C olive oil
  • salt and pepper to taste
  • 1/4 C fresh basil
  • 2 T fresh parsley
  • 1 C fresh mozzarella pearls
  • 6 C fresh spinach leaves
  • shredded Parmesan cheese optional for garnish

Instructions

To Assemble
  1. Cut tomatoes in half and add to a large bowl with a lid. Add kalamata olives.
  2. Thinly slice red onions and cucumber and add to the bowl.
  3. Mince garlic, and add to a small bowl or jar. Add next four ingredients to the jar. Pour over vegetables and toss to coat.
  4. Tear bread into large bite-sized chunks. Store in a zipper bag.
To Cook
  1. Drizzle bread with olive oil, sprinkle with salt and pepper, and bake at 375 for 10-12 minutes to dry out the bread.
  2. Combine toasted bread with vegetable and dressing mixture. Tear in fresh basil and parsley, and add mozzarella pearls. Allow to sit for 15 minutes prior to serving. Serve over fresh spinach, and garnish with Parmesan cheese.

Ingredients

Prep
  • 16 oz grape/cherry tomatoes
  • 1/2 C Kalamata olives pitted
  • 1 English cucumber
  • 1/4 red onion
  • 1 garlic clove
  • 2 t dried oregano
  • salt and pepper to taste
  • 3 T balsamic vinegar
  • 1/4 C extra-virgin olive oil
  • 1 french bread loaf or ciabatta
On Cooking Day
  • 1/4 C olive oil
  • salt and pepper to taste
  • 1/4 C fresh basil
  • 2 T fresh parsley
  • 1 C fresh mozzarella pearls
  • 6 C fresh spinach leaves
  • shredded Parmesan cheese optional for garnish

Instructions

To Assemble
  1. Cut tomatoes in half and add to a large bowl with a lid. Add kalamata olives.
  2. Thinly slice red onions and cucumber and add to the bowl.
  3. Mince garlic, and add to a small bowl or jar. Add next four ingredients to the jar. Pour over vegetables and toss to coat.
  4. Tear bread into large bite-sized chunks. Store in a zipper bag.
To Cook
  1. Drizzle bread with olive oil, sprinkle with salt and pepper, and bake at 375 for 10-12 minutes to dry out the bread.
  2. Combine toasted bread with vegetable and dressing mixture. Tear in fresh basil and parsley, and add mozzarella pearls. Allow to sit for 15 minutes prior to serving. Serve over fresh spinach, and garnish with Parmesan cheese.