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Simple and Easy Panzanella Recipe. | Fresh Exchange

Simple Panzanella Salad

  • Author: Megan Gilger
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Bring together the best flavors of summer in this easy to make panzanella salad that utilizes zucchini, fresh tomatoes, and onion to make the perfect yummy and filling meal on a hot day.


Scale

Ingredients

  • 1 lb of tomatoes…a variety is the best but any sort will do. I think cherries do beautifully here.
  • 1 small zucchini
  • 1 small eggplant (not necessary but really good)
  • 1 red onion but white will do really
  • 2 garlic cloves
  • torn Croutons from old bread – 1 to 2 cups is all you need.
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil divided + a little more for fun
  • Juice of 1 lemon
  • 1 large handful of basil
  • Course Sea Salt to taste
  • Pepper on top

*** Optional additions for topping – red pepper flakes and pine nuts. 


Instructions

  1. Wash all your produce and heat your oven to 400 degrees
  2. Smash garlic and place in a small dish with your 2 tbsp olive oil and your 2 tbsp of Red Wine Vinegar and let sit.
  3. Chop up your bread into cubes or tear it depending on the texture of the bread. Place on a cooking sheet and hand toss with a good glug of olive oil and sprinkle of sea salt. Bake in oven for 10 minutes but keep a close eye on them check them after 5 minutes because sometimes they cook up quicker. You will know when they are ready when they are golden.
  4. Cut your zucchini into half moon shapes and heat a pan with olive oil on medium heat. Let the pan get hot before adding the oil and then add the zucchini. Place in a single layer and get it just golden on each side (about 5-6 minutes)
  5. Repeat the same process with your eggplant but instead of half moon shapes, cut them into slivers and cook them as well. You may need a little extra olive oil here. Good consistent heat will make them not rubbery.
  6. While these things cook, chop up the tomatoes and place in the bowl. Chunks are ideal here.
  7. Slice up the onion into thin little half moon pieces as well and add them with the tomatoes.
  8. As things are done cooking add them on top of the tomatoes and onions.
  9. Once everything, including the croutons are in the bowl, pour the olive oil/red wine vinegar/garlic mixture over everything and squeeze in the fresh lemon and toss really well either by hand or with tongs.
  10. Salt and pepper and toss in freshly torn basil and toss one more time.
  11. Top with red pepper flakes and/or toasted pine nuts if you would like to.
  12. Serve at room temp!

Notes

This recipe is meant to be a feeler and taster. The ingredients are adjustable as you have more or less tomatoes. Use your best judgement as you make this.

For the croutons it is important to cook them and that the bread is hard. It is also best to use 2-3 day old Sourdough bread.