Summer Zucchini And Tomato Panzanella Salad
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
40
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
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