Summer Zucchini and Tomato Panzanella Salad Recipe

Name: Summer Zucchini and Tomato Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375 degrees F.
2
Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles.
3
Brush with the lemon juice and season with salt.
4
Let sit for 5 minutes to marinate and wilt.
5
Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt.
6
Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
7
For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
8
Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette.
9
Let sit until the croutons start to soften, 5 minutes, then toss in the basil.
10
Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil.
11
Serve with the remaining vinaigrette on the side.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 zucchini, washed, sliced lengthwise (about 6 slices from each), Juice of 2 lemons, Salt, 1 cup cubed day-old bread, and more.

Yes, Summer Zucchini and Tomato Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Zucchini and Tomato Panzanella Salad

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