In Good FlavorEgg Panzanella with Balsamic Dressing consists of bread, beans, olives, tomatoes, cheese, and eggs. It is fortifying enough to be a complete vegetarian meal.
I hope you had a great July 4th. Mine was a memorable one…but not in a good way. How so? Of all the people in New England, all the thousands and millions who flocked to the beaches, I’m willing to bet that we were the only ones who spent two hours driving there only to return home immediately. Nope, we didn’t even get out of the car!
There was no parking to be found, and some of us (I won’t say who) didn’t have the patience to wait it out. We made one pass around the lots and did what all rational, level-headed people would do… headed straight home! In all fairness, there really was NO (legal) parking available. All of the lots (even the prime ones at $30 and $40 a pop) that our car crawled to were full! Clearly, plan B was not an option for this group of surly souls that day. I’ve since learned to appreciate the humor in what is now and forever will be known as my 4th of July fiasco. Oh well, c’est la vie! Wish me luck next time!
Something that makes me feel good is panzanella, an Italian salad. Originally, it was made with stale bread, onion, tomato, basil, olive oil, and vinegar. We have gotten pretty creative with our modern-day panzanella, where a host of other ingredients are added.
My version of the salad is a complete meal in one and is vegetarian. It has carbs, fruit, and veggies, dairy, and protein. It is a perfect meal for a hot summer day. It is delicious, nutritious, fortifying, and satisfying.
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Egg Panzanella with Balsamic Dressing
Description
Egg Panzanella with Balsamic Dressing consists of bread, beans, olives, tomatoes, cheese, and eggs. It is fortifying enough to be a complete vegetarian meal.
Ingredients
Instructions
- Place eggs in a small saucepan. Add enough cold water to cover them. Bring to a boil over high heat. Turn off the heat and cover. Allow them to sit for 20 minutes (remove the pan from the burner for a couple of minutes if it continues to boil hard, then place it back on the burner). Drain the water. Peel and cut into slices. Set aside.
- Fill a small saucepan halfway with water. Bring it to a boil. Add the beans and cook for about 8 minutes. They will be tender but still have a slight crunch. Remove the beans earlier for more crunch. Drain them in a colander and run under cold water for 1 minute to cool and preserve their color. Cut them into thirds. Set aside.
- Toast bread in a toaster oven. If using a conventional oven, set it to broil. Place the bread slices on a baking sheet. Broil for 1 1/2 to 2 minutes, then turn them over and broil the second side for about 1 1/2 minutes or until golden brown. Keep a close eye while broiling, as the bread can burn quickly.
- Peel the garlic clove and slice it in half. Rub the garlic clove on both sides of the hot bread. Use a second garlic clove if needed. Allow the bread to cool. Cut it into bite-sized cubes. Place them in a large mixing bowl. Add tomatoes, onion, olives, green beans, mozzarella, and basil leaves.
- Place balsamic vinegar, olive oil, a pinch of salt, and pepper in a small bowl. Whisk until well incorporated. Drizzle over salad. Add about 1/4 teaspoon each of salt and pepper. Working quickly but gently, toss to combine, working the bread off the bottom of the bowl. Adjust seasoning to taste. Place eggs on top. Allow to sit for at least 30 minutes before serving.
- Makes 4 to 6 servings.
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