Egg Panzanella with Balsamic Dressing has bread, beans, olives, tomatoes, cheese, and eggs. It is a salad that 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 of the people in New England, all of the thousands and millions of who flocked to the beaches, I’m willing to bet that we were the only ones who spent two hours driving there only to immediately return home. 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 minded 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! Cleary, 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 as well as vegetarian. It has carbs; it has fruit and veggies; it has dairy; it has protein. It is a perfect meal for a hot summer day.It is delicious, nutritious, fortifying, and satisfying.