Recipes, This Week

Panzanella Salad with Tomatoes & Zucchini

  • 1 pint cherry tomatoes
  • half a loaf of crusty bread, I prefer a valley blonde sourdough
  • 1 zucchini, cut however
  • 2 garlic cloves
  • Mint or Basil
  • Generous amount of olive oil
  • 1-2 Tablespoons white wine vinegar

Make it:

Heat a large skillet over medium-high heat. Meanwhile, cube the bread into large chunks and dice the tomatoes to the same size. Slice the garlic. You can keep the zucchini raw or grill it, either way is delicious!

Heat a generous amount of olive oil in your pan. In batches, crisp the bread cubes on all sides till golden. Cook the sliced garlic with your last batch of bread. When all the bread is crisp, toss with tomatoes, zucchini, and chopped herbs. Season with salt, pepper, and vinegar. Top with any cheese you have on hand to make it really lush. You may want to add an extra glug of olive oil to finish it off!

Serve warm!