Summer Zucchini and Tomato Panzanella Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 323
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 668
- Total: 30 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 10 min
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.