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Zucchini Panzanella Salad
This is the time of year that you can find zucchini everywhere. The farms are loaded with it, neighbors are dropping off bags of it on your porch. My guys love when I bake with it but this time around I made panzanella salad.
I got the recipe from Taste of Home but I did make some changes. It was too hot to run the oven so I didn't roast the zucchini, just cut it into bite sized pieces. I am not a fan of green bell pepper so I used red.
Panzanella is traditionally a way to use up stale bread. Again, way too hot to run the oven so I bought Texas Toast Garlic & Butter Croutons.
For the dressing you combine balsamic, Italian seasoning, salt, freshly cracked black pepper, crushed red pepper flakes, olive oil and garlic.
I prefer fresh garlic over jarred. I cut a small slice off either end, slip the peel off and then I used my garlic rocker to mince it up.
You can make the dressing in a measuring cup but I like to do it in a Ball jar.
Once you've added all the ingredients you just need to put the lid on and give it a shake.
Next time I'd reserve a bit of the dressing and toss the mozzarella pearls with it first before adding them to the salad. This is best the first day as the croutons will get soggy as it sits. If you want to make it ahead you can hold them out and add them the day you'll serve it.
Thank you to all of the bloggers who joined me today to celebrate #FarmersMarketWeek! You can find their recipes using the links down below.
Zucchini Panzanella Salad
Author: Jolene's Recipe Journal
Ingredients
3 medium zucchini, cut into 1/4-in. slices, then cut into bite sized triangles
1-1/2 cups heirloom mini or cherry tomatoes, halved
1 medium bell pepper, coarsely chopped
1/2 medium red onion, thinly sliced
1/4 cup balsamic vinegar
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
2 Tablespoons olive oil
1-1/2 cups fresh mozzarella cheese pearls
Instructions
Place the zucchini, croutons, tomatoes, bell pepper and red onion in a large bowl.
In a small jar, shake together vinegar, garlic, seasonings and oil.
Drizzle over salad; toss gently to combine.
Add the mozzarella and stir to combine. Serve immediately.
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A colorful and delicious addition to any meal.
ReplyDeleteI love that you used pre-made croutons for this... a great cheat/shortcut...to create a recipe everyone will love!
ReplyDeleteI love panzanella salads! The Texas Toast sounds like a great addition, especially when you don't want to even go near the oven.
ReplyDeleteSuch a tasty and filling salad screaming summer. Using zucchini is a great idea!
ReplyDeleteGreat reminder about how much I love Panzanella
ReplyDeleteOkay so this is going to be made this week. It's still HOT here and salads are the theme
ReplyDeletePanzanella is such a delicious way to celebrate in season veggies. And a great way to use up some stale bread, too.
ReplyDelete