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Goat Cheese Panzanella Salad with Spiralized Cucumbers

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 -6


  • For the bread:
  • 1 teaspoon olive oil to drizzle
  • 3 pieces of whole wheat bread I like Vermont Bread Company’s Soft Whole Wheat or a gluten-free bread of your choice
  • salt and pepper to taste
  • For the salad:
  • 1 large seedless cucumber Blade D, noodles trimmed
  • 3 tablespoons chopped mint
  • 4 basil leaves sliced
  • 1 cup halved cherry tomatoes
  • 3 oz crumbled goat cheese
  • 1 garlic clove finely minced
  • 2/3 cup quartered pitted green olives
  • 2 teaspoons red wine vinegar
  • pinch of red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste


  • Heat a grill pan over medium-high heat and drizzle with olive oil. Once oil heats, add in the bread slices and cook for 3 minutes, flip over, season with salt and pepper and cook another 3-5 minutes until the bread has grill marks, is golden brown and is “toasted.” When done, slice into cubes.
  • While the bread cooks, pat the cucumber noodles dry thoroughly to rid of excess moisture. Place into a large mixing bowl along with the mint, basil, tomatoes, goat cheese, garlic, olives, red wine vinegar, red pepper flakes, olive oil and season with salt and pepper.
  • Once the bread is done and cubed, add it into the bowl with the salad and toss thoroughly to combine until goat cheese coats all ingredients. Taste and adjust to your preference.