Simple Panzanella Salad with Zucchini
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Cook time: 
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Serves: 2
 
Panzanella - Tuscan marinated bread salad with tomatoes and herbs- is not only the perfect summertime meal, but also the perfect use for that delicious crusty bread that may have sat out on the counter too long.
Ingredients
  • ¼ loaf crusty French or Italian bread
  • 2 fresh tomatoes, diced
  • 1 medium zucchini
  • 1 garlic clove, peeled
  • ¼ cup minced sweet white or red onion
  • Fresh herbs, such as basil or parsley, minced
  • Salt and pepper
  • For simple vinaigrette:
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • Salt and pepper
Instructions
  1. Preheat oven or toaster oven to 350. Cut loaf of bread in half lengthwise and drizzle with olive oil. Toast in oven until browned on top, about 10 minutes.
  2. While bread is toasting, slice zucchini into ⅛ inch thick rounds. Sauté in olive oil in single layers over medium heat, turning until both sides are browned, 3 minutes per side. Season with salt and pepper.
  3. As soon as bread is browned, rub raw garlic clove onto both sides of the bread. Cut bread into 1 inch cubes.
  4. For the vinaigrette, vigorously whisk olive oil, vinegar, mustard and salt and pepper. In a large bowl toss bread cubes with vinaigrette, tomatoes, zucchini, onion and herbs. Season with salt and pepper to taste. Allow to chill for half an hour for flavors to come together, the serve.
Recipe by The Two Bananas at https://thetwobananas.com/simple-panzanella-salad-zucchini/