Five Cup Panzanella for Two

Are there any readers out there that live in a two-person household? Cliff, Kara and I are all in that boat. Kara and Cliff have a house, just the two of them and I have an apartment with my roommate, Alana. Kara is very good about making dinners then separating the leftovers into lunches. But me…not so much! To be more accurate, me…NEVER!

I don’t cook every night for a couple of reasons. For one, I’m lazy, I admit it. Ants on a Log and oatmeal are my dinners more often than not. Second, I think it’s kinda hard to cook for only one or two people, especially since I’m not big on leftovers. Needless to say, I really appreciate a recipe that is already portioned off for two servings. Problem solved.

We decided to make panzanella because it was something we wanted to try for a long time, but never had. Bread salad…??…What’s not to like?

I don’t know if Kara has ever told you all this story but if you ask her if she likes salad, she will tell you this: I don’t like lettuce salad, but I like apple salad, fruit salad, Hawaiian salad, etc. Here is another salad she can add to her list of Salad Likes…it was awesome! Our take on Panzanella was super easy to make and so YUM! All three of us loved it.

Here’s what you’ll need. That’s our homemade mozzarella in the bowl to the right

On a baking sheet, lay a cup each green beans, tomatoes & eggplant. Sprinkle minced garlic clove on top, drizzle w/ EVOO

On another baking sheet toss the cubes of bread with olive oil, s&p

While the veggies are roasting and bread is toasting, whisk together the dressing

In a large bowl, toss everything together, including the cannellini beans and cheese

Pour in the dressing right before you serve and give the salad a quick toss

A tasty way to use tomatoes from the garden and day-old bread!