Summer Zucchini and Tomato Panzanella Salad

Name: Summer Zucchini and Tomato Panzanella Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters cubed day-old bread; 1 pint cherry tomatoes, washed, sliced in half; 8 fresh basil leaves, chiffonade, plus more for garnish; 1 bunches fresh mint, chopped; 1 clove garlic, thinly sliced; 2 Juice of lemons; 118 milliliters extra-virgin olive oil, plus more for drizzling; 1 bunches fresh oregano, chopped; 4 servings Freshly ground pepper; 59 milliliters red wine vinegar; 4 servings Salt; 2 zucchini, washed, sliced lengthwise (about 6 slices from each)

The recipe Summer Zucchini and Tomato Panzanella Salad is ready in approximately 30 minutes and is definitely an awesome vegan option for lovers of Mediterranean food. This recipe covers 12% of your daily requirements of vitamins and minerals. This side dish has 304 calories, 3g of protein, and 28g of fat per serving. This recipe serves 4. Head to the store and pick up olive oil, cherry tomatoes, zucchini, and a few other things to make it today. The Fourth Of July will be even more special with this recipe.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles.

Ingredients you will need

Zucchini

Brush with the lemon juice and season with salt.

Ingredients you will need

Lemon Juice

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.

Ingredients you will need

Bread Cubes

Oregano

Toast

Mint

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Oven

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

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Vinaigrette

Garlic

Cooking Oil

Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette.

Ingredients you will need

Cherry Tomato

Vinaigrette

Bread

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.

Ingredients you will need

Olive Oil

Croutons

Zucchini

Tomato

Basil

Serve with the remaining vinaigrette on the side.

Ingredients you will need

Vinaigrette

Equipment

Oven

Baking Sheet

Ingredients

Servings:

237milliliters

cubed day-old bread 1pint

cherry tomatoes, washed, sliced in half 8

fresh basil leaves, chiffonade, plus more for garnish 1bunches

fresh mint, chopped 1clove

garlic, thinly sliced 2

Juice of lemons 118milliliters

extra-virgin olive oil, plus more for drizzling 1bunches

fresh oregano, chopped 4servings

Freshly ground pepper 59milliliters

red wine vinegar 4servings

Salt 2

zucchini, washed, sliced lengthwise (about 6 slices from each)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castellani Chianti Annata. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.