Name: Summer Panzanella Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 0.75 pound sourdough bread (crusty sourdough or ciabatta bread, cut into 1” cubes); 4 tbsp olive oil (divided); 1 pound cherry tomatoes (cut in half (or 1 pound heirloom tomatoes, cut into wedges)); null null salt (to taste); null null black pepper (to taste); 2 null zucchini (small, cut on an oblique/roll cut or in thick wedges); 0.5 null shallot (small, or 0.25 red onion, ends trimmed and finely sliced); 0.5 cup basil leaves (roughly torn); 0.25 cup fresh parsley (finely chopped); 2 tbsp fresh mint (finely chopped); 0.25 cup olive oil; 2 tbsp red wine vinegar; 1 tsp dijon mustard; 1 clove garlic (crushed (optional)); 1 tbsp capers; 0.5 tsp kosher salt

Instructions

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1

Preheat the oven to 400F (200°C) and set a large baking sheet aside.
2

Place the [crusty sourdough bread] in a large mixing bowl. Drizzle with olive oil (2 tbsp) and season with [salt] and [black pepper]. Toss until evenly coated. Spread on the baking sheet and toast in the oven for 10 to 15 minutes until crispy on the edges but chewy in the center. Set aside to cool.
3

Place the [cherry tomatoes] in a colander over a bowl and sprinkle generously with [salt]. Mix well and let drain for 10 to 15 minutes while the bread toasts.
4

Warm the remaining olive oil (2 tbsp) in a cast iron or stainless steel pan. Add the [small zucchini] and toss. Spread them out and sear each side for 4 to 5 minutes until firm with browned edges. Transfer to a plate lined with a paper towel and let cool slightly.
5

Use the bowl with the drained [tomato juice] to make the dressing. Add the olive oil (0.25 cup), red wine vinegar (2 tbsp), dijon mustard (1 tsp), garlic (1 clove) (if using), capers (1 tbsp), and kosher salt (0.5 tsp). Whisk well until emulsified.
6

Add the toasted [crusty sourdough bread] to the bowl of dressing first and toss well to rehydrate. Then add the salted [cherry tomatoes], seared [small zucchini], [small shallot], basil leaves (0.5 cup), fresh parsley (0.25 cup), and fresh mint (2 tbsp) to the bowl. Use tongs to toss until evenly mixed.
7

Divide between serving bowls and enjoy immediately for the best texture.