Zucchini Panzanella Salad
This Zucchini Panzanella salad is the best summer recipe, combining roasted zucchini, crusty bread, heirloom tomatoes, and mozzarella in a tangy balsamic dressing for a fresh and nutritious meal.
Ingredients
- 3 medium zucchini, cut into 1/4-inch slices
- 1/4 cup olive oil, divided
- 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
- 1/2 medium red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1 teaspoon jarred roasted minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground pepper
- 1-1/2 cups fresh mozzarella cheese pearls
Instructions
- Preheat your oven to 400°F (200°C).
- Place zucchini slices on a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of olive oil, tossing to coat evenly. Bake uncovered for 25-30 minutes, stirring halfway through, until the zucchini is tender and slightly caramelized. Let cool.
- Meanwhile, toss the bread cubes with 1 tablespoon of olive oil in a large bowl. Spread them on a baking sheet and bake for 12-14 minutes, stirring occasionally, until golden and crisp. Let cool.
- In a large mixing bowl, combine the roasted zucchini, toasted bread cubes, halved tomatoes, green pepper, and red onion.
- In a small bowl, whisk together balsamic vinegar, garlic, Italian seasoning, crushed red pepper flakes, kosher salt, coarsely ground pepper, and the remaining 2 tablespoons of olive oil.
- Drizzle the dressing over the salad ingredients. Gently toss to coat, ensuring even distribution of flavors.
- Add the fresh mozzarella cheese pearls and give the salad one final gentle stir. Serve immediately and savor the citrusy, savory balance!
Notes
Roast zucchini and toast bread a day ahead for less prep. Serve immediately to keep bread crisp. Store leftovers up to 1 day in an airtight container.