Summer Zucchini and Tomato Panzanella Salad

Total Time:
30 min
Prep:
15 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 zucchini, washed, sliced lengthwise (about 6 slices from each)
  • Juice of 2 lemons
  • Salt
  • 1 cup cubed day-old bread
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 bunch fresh oregano, chopped
  • 1/2 bunch fresh mint, chopped
  • 1/4 cup red wine vinegar
  • 1 clove garlic, thinly sliced
  • Freshly ground pepper
  • 1 pint cherry tomatoes, washed, sliced in half
  • 8 fresh basil leaves, chiffonade, plus more for garnish
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.


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    This recipe is featured in:

    Cookout Sides & Salads