Summer Panzanella Salad
This Summer Panzanella Salad is a refreshing side or main dish that makes summer produce the star, combining juicy tomatoes, seared zucchini, and fresh herbs with crusty bread and a zesty tomato vinaigrette. Vegan, Gluten-Free Option.
Servings 4 servings
Ingredients
For the Salad:
- 3/4 pound crusty sourdough or ciabatta bread, cut into 1” cubes
- 4 tablespoons olive oil divided
- 1 pound cherry tomatoes, cut in half (or 1 pound heirloom tomatoes, cut into wedges)
- Salt and black pepper to taste
- 2 small zucchini cut on an oblique/roll cut or in thick wedges
- 1/2 small shallot or 1/4 red onion ends trimmed and finely sliced
- 1/2 cup basil leaves, roughly torn
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic crushed (optional)
- 1 tablespoon capers
- 1/2 teaspoon kosher salt
Instructions
- Prep: Preheat the oven to 400F (200°C) and set a large baking sheet aside.
- Toast the Bread: Place the bread in a large mixing bowl and drizzle with 2 tablespoons of olive oil and salt and pepper to taste. Toss well, until the bread is evenly coated. Spread the bread across the baking sheet, then place in the middle rack of the oven for 10 to 15 minutes, until it has crispy edges but is still chewy in the center. Dryer or more stale bread will need less cooking time. Set aside to let cool
- Salt the Tomatoes: Put the sliced tomatoes in colander and sprinkle generously with salt; mix well. Place the colander over the bowl you mixed the bread in. Let the excess moisture drain into the bowl for 10 to 15 minutes, while the bread toasts.
- Sear the Zucchini: Warm the remaining 2 tablespoons of olive oil in a cast iron or stainless steel pan. Once the oil is shimmering, add the zucchini and toss well. Spread the zucchini out across the pan and sear each side for 4 to 5 minutes, until firm with browned edges. Transfer to a plate lined with a paper towel and set aside to let cool slightly.
- Make the Dressing: Set the tomatoes in the colander aside and use the bowl with the extra tomato juice to make the dressing. Add the olive oil, vinegar, mustard, garlic, capers, and salt to the bowl, then use a whisk to mix well, until the dressing is emulsified.
- Assemble: Add the toasted bread to the bowl of dressing first and toss well; this will help rehydrate the bread. Then add the salted tomatoes, seared zucchini, shallot, basil, parsley, and mint to the bowl. Use tongs to toss well, until evenly mixed.
- Serve: Divide between serving bowls and enjoy immediately. This recipe is best enjoyed fresh, as the bread will get more soggy the longer it sits.