Summer Panzanella

• 1/2 French baguette (or day old bread),chopped into chunks
• 1 Zucchini, chopped into chunks
• 1 Yellow Squash chopped into chunks
• 1/2 cup Green Onion, chopped
• 1 Tomato, chopped into chunks
• 1 handful Basil, finely chopped
• 1/2 cup Pecorino Romano Cheese, grated
• 1/4 cup Either Red Wine or Balsamic Vinegar
• 1/4 cup Olive Oil

1. After chopping the bread, Zucchini, Yellow Squash, and Tomato into cubes, place into a mixing bowl. Mix together.
2. Finely chop the basil and add to the mixing bowl. Mix.
3. Grate the Pecorino Romano Cheese. Add to mixing bowl. Mix in with the rest of the Panzanella mixture.
4. Add the Red Wine or Balsamic Vinegar and the Olive Oil to the mixing bowl. Toss the Panzanella mixture so that it is coated with the Oil and Vinegar mix.
5. One can serve this right away but the flavors meld and intensify if this salad is allowed to marinate in the refrigerator for several hours or overnight.

baguette, zucchini, green onion, tomato, handful basil, romano cheese, either red wine, olive oil

Taken from food52.com/recipes/5353-summer-panzanella (may not work)