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