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Panzanella Salad with Provolone on Gazpacho

Serves 6

Toasted baguette with summer veggies and salty Imported Provolone top this light and fresh summer gazpacho.

Course Main Course, Side Dish, Salad
Cuisine American
Keyword Panzanella Salad with Provolone on Gazpacho, Imported Provolone cheese, summer salad


  • 1 half moon piece of mild Imported Provolone
  • 1 small baguette
  • 1 stalk of celery
  • 3 large ripe red tomatoes
  • 10 cherry tomatoes
  • 3 green onions
  • ¼ cup red pepper chopped
  • 1 zucchini halved (1 half peeled)
  • 1 cucumber
  • 1 carrot
  • 1 tbsp ketchup
  • fresh basil leaves
  • extra virgin olive oil
  • salt and pepper to taste


  1. Preheat over to 350 degrees.
  2. Cut cherry tomatoes into quarters, dice half the zucchini with skin on, celery, 1 green onion, carrot, half the cucumber and basil. Season with extra virgin olive oil and salt and pepper, let sit.
  3. Cut the bread into ½” cubes, lightly drizzle with olive oil and bake in the oven until just toasted.
  4. Cut the Imported Mild provolone into small bite size cubes. Mix the toasted bread with the cubes of Provolone and the seasoned vegetables. In a blender, or with a hand held blender, blend the large tomatoes, 2 green onions, other half of zucchini with skin removed, ketchup, oil, salt and pepper until it all becomes mixed thoroughly and creamy. Add more olive oil, if necessary.
  5. Serve the gazpacho on the bottom of a bowl with the panzanella salad on top.
  6. Serves 4