Zucchini Panzanella Salad
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini.
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini.
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon italian seasoning
- 1/4 cup olive oil divided
- 1/2 medium red onion thinly sliced
- 1/4 cup balsamic vinegar
- 1/2 teaspoon coarsely ground pepper
- 3 medium zucchini, cut into 1/4-in. slices
- 1 french bread baguette (10-1/2 ounces), cubed
- 1-1/2 cups heirloom mini or cherry tomatoes halved
- 1 medium green pepper coarsely chopped
- 1 teaspoon jarred roasted minced garlic
- 1-1/2 cups fresh mozzarella cheese pearls
- Carbohydrate 1.80025119259962 g
- Cholesterol 0 mg
- Fat 1.03762452503317 g
- Fiber 0.313526198527835 g
- Protein 0.188075000047053 g
- Saturated Fat 0.152383095406237 g
- Serving Size 1 1 cups. (19g)
- Sodium 87.9908523839121 mg
- Sugar 1.48672499407179 g
- Trans Fat 0.0394973809854372 g
- Calories 17 calories
Step-by-step
- Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400 degrees for 25-30 minutes or until tender and lightly browned, stirring halfway. Remove from the oven and cool.
- Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400 degrees for 12-14 minutes or until lightly browned, stirring occasionally.
- Place the cooled zucchini, toasted bread, tomatoes, green pepper, and red onion in a large bowl.
- In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine.
- Add the mozzarella and stir to combine. Serve immediately.
My Go-To Summer Salad: Zucchini Panzanella
Summer is my absolute favorite time of year. The long, warm days, the vibrant colors of blooming flowers, the smell of freshly cut grass – it’s all incredibly idyllic. But perhaps what I love most about summer is the abundance of fresh produce readily available. My garden is bursting with tomatoes, zucchini, and peppers, all ripe for the picking. And that’s where my love for this Zucchini Panzanella Salad comes in.
I discovered this delightful salad thanks to my friend’s grandmother, a true culinary artist. She taught me the secrets to creating the perfect panzanella, a rustic Italian bread salad, but she gave it a delicious twist with the addition of fresh summer zucchini. It’s become a staple in my summer repertoire, a light yet satisfying meal that perfectly embodies the season’s bounty. This isn’t just a salad; it’s a celebration of the simple pleasures of summer.
One of the things I adore about this recipe is its versatility. I use whatever I have on hand, whether it's heirloom tomatoes from my garden or whatever delicious bread I happen to have leftover from the day before. The beauty of panzanella is that it's incredibly forgiving. Sometimes I add a sprinkle of feta cheese instead of mozzarella, or a handful of fresh basil for extra aromatic depth. The possibilities are endless, and each variation is just as delightful as the last.
The secret to an exceptional panzanella, I've discovered, lies in the vinaigrette. A good balance of acidity (from the balsamic vinegar), a touch of sweetness (from the ripe tomatoes), and robust herbs make all the difference. Don't be afraid to experiment with different types of vinegar – red wine vinegar or even a sherry vinegar can add interesting layers of flavor. I often add a pinch of sugar to balance the acidity, and the garlic adds a fantastic savory note.
Beyond the Recipe: A Taste of Summer Simplicity
This salad is more than just a recipe; it's a reminder to slow down and appreciate the simple things in life. It’s about taking the time to savor the flavors of fresh, seasonal ingredients. It’s about the joy of gathering fresh produce from my garden and transforming it into something truly special. The aroma of the baking bread, the sweet tang of the tomatoes, the slightly earthy flavor of the zucchini—it all combines to create a sensory experience that perfectly captures the essence of summer.
This recipe is also a testament to the importance of resourcefulness. I love using up leftover bread, transforming it into something new and delicious, rather than letting it go to waste. This is an excellent way to reduce food waste and stretch your grocery budget a little further. And let's face it, there's nothing quite like enjoying a meal knowing you've made the most of every ingredient.
More Than Just a Salad: A Symbol of Connection
More than just a delicious summer meal, this Zucchini Panzanella Salad is a culinary connection to my past. It’s a recipe I cherish, a taste of my friend’s grandmother’s generous spirit and culinary wisdom. Every time I make it, it's like I'm sharing a meal with her, reliving the joy of discovering this wonderful recipe. The act of cooking and sharing this salad with loved ones has become a tradition, a moment to connect and create lasting memories around a simple, yet profound, dish.
So, this summer, make sure you try this Zucchini Panzanella Salad. It’s easy, delicious, and will become a cherished part of your summer meals, much like it has become a cherished part of mine.
