Zucchini Panzanella Salad

Zucchini Panzanella Salad is a fresh and vibrant twist on the classic Italian bread salad. This summer-inspired dish features crisp, grilled zucchini mixed with toasted bread cubes, juicy tomatoes, and fragrant basil, all tossed in a tangy vinaigrette. The combination of textures—from the crunchy bread to the tender zucchini—makes every bite satisfying and full of flavor. Perfect for a light lunch or side dish, this salad celebrates the simplicity of seasonal ingredients and is an excellent way to use up any day-old bread.

Ingredients:

• 2 medium zucchini, sliced into rounds
• 2 cups day-old bread, cubed
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup olive oil, divided
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the bread cubes with 1 tablespoon of olive oil, spread them on a baking sheet, and toast in the oven for 8-10 minutes until golden and crispy. Set aside to cool.
2. While the bread is toasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the zucchini slices and cook for 2-3 minutes per side, until they are lightly browned and tender. Remove from heat and set aside.
3. In a large bowl, combine the cherry tomatoes, red onion, and basil.
4. In a small bowl, whisk together the remaining olive oil, red wine vinegar, garlic, salt, and pepper to make the dressing.
5. Add the toasted bread cubes and grilled zucchini to the bowl with the tomatoes and onions. Drizzle with the vinaigrette and toss everything together until well coated.
6. Let the salad sit for 10 minutes to allow the flavors to meld. Garnish with Parmesan cheese if desired.

This fresh, summery salad is a perfect way to showcase seasonal vegetables and enjoy a delicious, light meal!