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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 4 |
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A marriage of panzarella and antipasto, bringing forth a very flavorful summer salad you will not soon forget. Amaze your friends. Ingredients:
seasoning mix |
1 tbs. salt |
1 tbs. black pepper |
1 tbs. dried basil |
1 tbs. dried oregano |
1 tsp. crushed red pepper flakes |
2 tsp. garlic powder |
dressing |
1/4 cup balsamic vinegar |
1/4 cup water |
1 envelope good seasons italian salad dressing mix |
1/2 cup olive oil |
for salad |
6 medium zucchini |
1 day-old baguette or ciabatta loaf, cut into 1 inch cubes (about 6-8 cups) |
1 14 oz. can artichoke hearts, drained & amp; rinsed |
1 pint cherry or grape tomatoes, halved |
8 oz. mozzarella cheese, cut into 1/2 inch cubes |
1 cup shredded parmesan cheese |
1 small red onion, thinly sliced |
4 roasted red bell peppers (from a jar), sliced |
1 cup coarsely chopped (pitted) olives |
6 oz. thinly sliced salami, stacked and cut into strips |
1 cup chopped flat leaf parsley |
1 head romaine lettuce, washed & torn into bite-sized pieces |
Directions:
1. Combine the seasoning mix ingredients; set aside.
2. Make the dressing by combining vinegar, water, olive oil and salad dressing mix in a cruet or small bowl and mixing well; set aside.
3. Cut each zucchini lengthwise into 3 strips; rub some of the seasoning mix over each piece of zucchini.
4. Grill zucchini until tender-crisp (about 2 minutes on a countertop grill or 2 minutes per side on the stovetop.)
5. Roughly chop the zucchini into bite-sized pieces.
6. Roughly chop the artichoke hearts.
7. Toss all salad ingredients together, adding zucchini and artichokes to salad along with the dressing.
8. Toss lightly. Gently toss in the bread cubes and let sit about 10 minutes for bread to soften.
9. Toss again before serving.
10. Notes: You can add chicken, pork or seafood to this salad to make this a heartier meal, or you can leave out the salami and it is suitable for vegetarians.
11. This dish is extremely versatile and delicious.
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