Panzanella is a wonderful vehicle for the bounty of summer vegetables, It’s also a bread lover’s best friend. Any assortment of vegetables can be combined with toasted bread cubes. Toss it all with the vinaigrette of your choice and you’ve got a hearty salad that almost eats like a meal. 
Slice up some grilled meat or an interesting cheese and call it dinner. The ingredients listed below are what I made this time. I honestly make it differently every time. I’ve even grilled the vegetables. Choose a crusty bread that is just a little stale. This go round I used a multi-grain baguette, but sour dough would be wonderful, too. The bottom line for this recipe is use what you like to make the panzanella salad you’ll love.
Instructions
Heat the oven to 325 degrees. Spread the bread cubes on a baking sheet that has been lightly sprayed with olive oil cooking spray. Spray the bread cubes lightly with the olive oil spray. Bake 15 minutes until the cubes are lightly browned. Set aside to cool.
Quarter the tomatoes lengthwise. Remove the seeds and cut crosswise into 1/2 slices. Cut the onion in half crosswise. Cut each half in thin vertical strips.
Put the onions and tomatoes in a large bowl. Add the chopped pepper, cucumbers, and the bread cubes. Tear the basil leaves into bite size pieces and add to the bowl.
Dressing: Mash the garlic, anchovy paste and a pinch of salt in a mortar. It should be a fairly smooth paste. Combine the oil, vinegar, herbs, and the garlic anchovy paste in a jar with a tight fitting lid. Shake until the dressing is completely blended.
Pour the dressing over the ingredients in the bowl and toss to coat. Cover and chill for several hours. Serve.
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Chinese chicken salad has become a classic in all of its incarnations. Recipes have included Ramen noodles, cole slaw mix, and crispy fried chicken. This doesn’t have any of those. It was inspired by a recipe in Fine Cooking Magazine, but I took it in quite a different direction. And I made it lighter and a little healthier to boot.
This recipe starts with red cabbage, broccoli (not pictured), red peppers, and carrots along with green onions.
The veggies are shredded or thinly sliced and combined with a peanut butter infused dressing. The P.B. providing the only extra fat in this recipe by the way. 
Grilled chicken tenders provide the protein and almonds and crisp rice noodles adorn it all.
This recipe takes a bit of time, but it is worth it. The dressing and chicken can be prepared ahead which can save some time on the day you prepare the salad. The ginger gives this dish a bit of a zing, but you could also add some chili action if you like heat with your zing. You know the drill…make it your own. Seasoning the vegetables and letting them drain is key to the recipe in my opinion, so don’t skip that step.
Instructions
Dressing: Combine all of the dressing ingredients in the bowl of a processor. Process until almost smooth. cover and refrigerate until you are ready to assemble the salad.
Chicken: Place the tenders in a zip top bag. Add enough Asian dressing or Teriyaki Sauce to lightly coat the chicken. Marinate in the refrigerator at least 4 hours and up to 24 hours. Grill or broil . Thinly slice.
Combine the cabbage, broccoli, red peppers, carrots, and green onions in a large bowl. Add the vinegar, salt, and sugar (or stevia). Toss to coat. Transfer to a colander placed over a bowl and allow to sit for 30 minutes, stirring and pressing occasionally.
Squeeze most of the liquid out of the vegetables and place in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine everything.
Divide mixture between 2 plates. Top with almonds and crispy rice noodles and serve.
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This lovely plate of vegetables can transform into a delicious grilled side dish that is perfect with any grilled meat ,poultry, or fish.
Grilled More Vegetable Than Potato Salad
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Grilled More Vegetable Than Potato Salad
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Instructions
To make the garlic oil: Place olive oil and smashed garlic cloves in a small pan. Cook over low heat until the garlic is lightly browned and the oil has become fragrant. Allow to cool before removing the garlic. (use the garlic in marinades or as a seasoning)
Precook the potatoes: Cut the potatoes into 1 inch chunks. In Place the potatoes and a little water in a microwave friendly container. Cover loosely and steam in the microwave for 4 minutes or so. The potatoes should be barely tender. Set aside to cool.
Prepare the veggies for the grill: Slice the squash in 1/2 inch thick diagonal slices. Trim the ends off of the beans. Cut the onion in half lengthwise. Halve or quarter the peppers.
Heat a grilling basket and a flat grate on the grill. Coat with olive oil cooking spray. Take 1/2 tablespoon of the infused olive oil and toss with the potato chunks. Use the rest of the oil to brush the vegetable slices.
Put the potatoes in the basket and the vegetables on the grate. Grill, tossing the potatoes and turning the vegetables occasionally. It should take about 15 minutes to have everything turn golden.
Remove the vegetables to a cutting board. Cut in chunks that are about the same size as the potatoes. Place in a large serving bowl along with the potato chunks.
Add some freshly ground pepper and a pinch of salt and toss to combine everything. Drizzle the balsamic over everything and enjoy!
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Slice up some grilled meat or an interesting cheese and call it dinner. The ingredients listed below are what I made this time. I honestly make it differently every time. I’ve even grilled the vegetables. Choose a crusty bread that is just a little stale. This go round I used a multi-grain baguette, but sour dough would be wonderful, too. The bottom line for this recipe is use what you like to make the panzanella salad you’ll love.
