Name: Summer Panzanella Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 3 slices of ciabatta or sourdough bread (day old preferred), cut into cubes; 1 dry pint cherry tomatoes, halved; 2 large zucchinis, halved lengthwise; 2 peaches, sliced; 3 scallions, chopped; 6 oz mozzarella, chopped into bite-sized pieces; 1/2 cup basil leaves.; 1/4 cup olive oil; 2 tbsp red wine vinegar; salt + pepper, to taste

Summer Panzanella Salad

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5 from 1 review

The perfect tomato + summer panzanella salad recipe using leftover bread and fresh summer produce for a refreshing appetizer or entree.

Author: Davida Lederle
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Cuisine: Italian
Diet: Vegetarian

Ingredients

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3 slices of ciabatta or sourdough bread (day old preferred), cut into cubes
1 dry pint cherry tomatoes, halved
2 large zucchinis, halved lengthwise
2 peaches, sliced
3 scallions, chopped
6 oz mozzarella, chopped into bite-sized pieces
1/2 cup basil leaves.
1/4 cup olive oil
2 tbsp red wine vinegar
salt + pepper, to taste

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Instructions

Preheat oven to 400 degrees F.
Spread bread cubes onto a baking sheet and bake for 5-8 minutes or until lightly browned.
Heat up grill over medium/high heat. Brush zucchinis with olive oil and place directly onto the grill.
Cook 3 minutes per side or until slightly charred. Option to bake in the oven for 10- 15 minutes or cook on stove-top. Chop into bite-sized pieces after grilling.
Combine all remaining vegetables, peaches, chopped zucchini and mozzarella in a large bowl. Top with bread cubes.
In a small bowl or jar whisk together olive oil and red wine vinegar. Pour over salad making sure to fully coat bread.
Allow to sit for 10 minutes before serving.

Find it online: https://www.thehealthymaven.com/summer-panzanella-salad/