Recipe courtesy of Amanda Freitag
Summer Zucchini and Tomato Panzanella Salad
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. 

Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt. 

Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes. 

For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper. 

Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.

IDEAS YOU'LL LOVE

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

TBL Panzanella

Recipe courtesy of Alton Brown

Baked Zucchini

Recipe courtesy of Sunny Anderson

Grilled BBQ Potato Skins

Recipe courtesy of The Neelys

Potato Salad

Recipe courtesy of Eric Warren

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking