Summer Vegetable Salad
Melanie Ng

Summer Vegetable Salad

Also called “Panzanella,” this classic Italian bread and tomato salad celebrates summer’s best, but is still hearty enough to eat as a light supper or lunch!


  • 4 slices whole grain bread
  • 1 teaspoon vegetable oil
  • 1 cup green beans
  • 1 medium zucchini
  • 1 yellow summer squash
  • 2 medium ripe tomatoes, chopped
  • 1 cup shredded part-skim mozzarella
  • 1 cup lite Italian dressing
  • 1 dash of black pepper (optional)


  1. Preheat oven to 375°F. Cut bread into cubes and place on baking sheet. Drizzle vegetable oil over bread and toss to spread evenly. Bake for about 8 minutes, until bread is golden brown
  2. Rinse and dry green beans. Cut in half and place in a microwave safe bowl with 1/4 cup water. Microwave for 3 minutes then immediately put green beans in ice water to stop cooking. Set aside.
  3. Cut zucchini and summer squash in half length-wise, then slice
  4. Combine squash, zucchini, green beans, tomatoes, and mozzarella cheese. Pour Italian dressing over vegetables and toss to coat evenly. Add roasted bread cubes right before serving.


  • In a pinch, use salad croutons, but be aware that they may increase sodium!
Nutrition facts panel for the summer vegetable salad
Nutrition facts panel for the summer vegetable salad
Woman and Daughter Cooking
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