Panzanella Salad No Cook Camping Recipe
Servings: 4 Servings
Camping For Foodies Lunch Camping Recipes: Panzanella Salad No Cook Camping Recipe
Print Recipe
Ingredients
- 1 1 pound loaf Italian bread, slightly stale
- 2 tomatoes chopped
- 1 cucumber peeled, seeded and chopped
- 1/2 red onion chopped
- 1 yellow bell pepper chopped
- 2 cups fresh marinated mozzarella balls
- 2 cups chopped fresh spinach
- 2 cups fresh basil leaves
- 4 cloves garlic minced
- 2 tablespoons chopped fresh rosemary
- 1/4 cup oil from the marinated mozzarella balls
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cube the bread. You can either slice or tear the bread into bite sized pieces.
- Chop the veggie: tomatoes, cucumber (peeled and seeded first), red onion, bell pepper, fresh spinach, basil leaves, garlic and rosemary.
- Make the dressing by whisking together the garlic, rosemary, oil, vinegar, salt and pepper until emulsified and completely blended together.
- In large bowl, toss the bread with the dressing to coat the cubes.
- Now add the spinach, basil, tomatoes, cucumber, onion, bell pepper and mozzarella balls and continue tossing until all ingredients are combined.
- Serve immediately.
Notes
No cook camping meals are especially great if you are camping with fire restrictions and are unable to have campfires or use other types of open-flame camp cooking gear. Camping food ideas requiring no cooking are also refreshing meal ideas for hot summer camping trips.
Nutrition Information
Serving: 1g | Calories: 352kcal | Carbohydrates: 15g | Protein: 15g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 44mg | Sodium: 473mg | Fiber: 2g | Sugar: 6g