Panzanella Salad with Zucchini Slices and Mint Croutons
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
One of the simplest summer salads, made with tomatoes, stale bread, olive oil, basil, and a vinaigrette. Tuscan panzanella is refreshing yet filling. It perfectly combines the vibrant flavors of Italy: sweet tomatoes, garlic, and basil. Summer zucchini is the perfect complement to this combination. Marinate thinly sliced zucchini for a few minutes in lemon juice and salt, then serve the panzanella on top. For even more flavor, toast the bread cubes in the oven beforehand, drizzle them with olive oil, and sprinkle with herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 zucchinis, washed and sliced lengthwise (about 6 slices per zucchini)
- Juice of 2 lemons
- 1 cup of day-old bread, cut into cubes
- 0.5 cup olive oil + extra for drizzling
- 0.5 bunch oregano, chopped
- 0.5 bunch mint, chopped
- 1/4 cup red wine vinegar
- 1 clove garlic, thinly sliced
- 2 cups cherry tomatoes, washed and halved
- 8 basil leaves, thinly sliced + extra for serving
We recommend
Recipes with similar ingredients: zucchini, cherry tomatoes, toast, lemon juice, basil, oregano, mint
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Arrange the zucchini slices evenly on 4 flat plates, overlapping them slightly. Sprinkle with lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt the zucchini.
- Meanwhile, toss the bread cubes with 1 tablespoon of olive oil, oregano, mint, and salt to taste. Toast on a baking sheet in the oven until golden brown, 10-12 minutes.
- For vinaigrette dressing, mix the vinegar with the remaining olive oil and garlic, add salt and pepper to taste.
- Combine the tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons begin to soften, 5 minutes, then stir in the basil.
- Arrange the panzanella on top of the zucchini, drizzle with olive oil, and sprinkle with extra basil. Serve with the remaining vinaigrette in a separate bowl.
Author of the recipe - Amanda Freitag is an American chef, restaurant owner, and the star of cooking television shows.
Categories:
Similar recipes
