Panzanella Salad with Grilled Zucchini
Easy summer salad made with mozzarella cheese, tomatoes, bread and fresh basil that pairs perfectly with summer bbqs
- 1 cup 1/2 French baguette or small ciabatta bread loaf, cut in 1 inch cubes
- 1 cup cherry tomatoes, halved
- 1 large zucchini, sliced
- 1 cup fresh basil leaves, sliced
- 4 tbsp good olive oil
- 2 tbsp balsamic vinegar
- 8 oz fresh mozzarella, sliced or cubed or 1 cup small mozzarella balls, halved.
- 1 tsp dried oregano
- salt & pepper to taste
Pour one tablespoon of olive oil in a pan and toast bread until
it has browned. Transfer the bread to a shallow salad plate.
Pour another tablespoon of olive oil and add zucchini slices
to the pan. Cook 2 minutes on each side. Remove from heat, and transfer grilled zucchini
to the salad plate.
Now add tomatoes, basil and mozzarella to the salad dish.
In a small ramekin mix the remaining olive oil with salt and
pepper and oregano and pour over the mixture.
Drizzle with balsamic vinegar and serve immediately.