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recipe image Summer-Fresh Panzanella Salad

Summer-Fresh Panzanella Salad

Summer-Fresh Panzanella Salad

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  • Preparation timePrep time20 min
  • Cooking timeCooking time10 min
  • ServingsPortionsPortions 5
  • DifficultyDifficultyEasy


For the salad dressing:
For the salad:
  • 3 cups spring mix salad greens
  • 1/2 English cucumber, sliced and halved
  • 1 pint mixed cherry tomatoes, halved
  • 1/3 cup fresh basil leaves
For the grill:
  • 1 loaf Rustic Italian bread, cut into 1 inch thick slices
  • 2-4 tablespoons Country Crock® Original Spread Original Spread
  • 1 red bell pepper, large dice
  • 1-2 orange bell pepper, large dice
  • 1 yellow bell pepper, large dice
  • 2 red onions, large dice
  • 2 zucchini, sliced

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat the outdoor grill and brush the grilling rack with Country Crock® Original Spread.
  2. For the dressing -in a medium bowl whisk red wine vinegar, Dijon mustard, sugar, lemon juice, dried basil, salt, and pepper together. Pour the melted Country Crock® Original Spread into the vinegar mixture and whisk until it comes together. Then, set aside.
  3. For the salad: Toss together the spring mix, cucumber, tomatoes and basil.
  4. Cut the bread into 1-inch-thick slices and brush both sides with Country Crock® Original Spread.
  5. Make skewers with bell peppers, onion, and zucchini and brush them with Country Crock Original Spread.
  6. Grill the bread and vegetable skewers until they are cooked through and the bread gets grill marks on both sides. Set aside.
  7. Slide grilled vegetables into the prepared salad bowl.
  8. Cut the grilled bread slices into small chunks and add to the salad bowl.
  9. Drizzle the buttery dressing on salad and toss with tongs, serve, and enjoy!

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