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Panzanella Salad with Grilled Zucchini

Easy summer salad made with mozzarella cheese, tomatoes, bread and fresh basil that pairs perfectly with summer bbqs
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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Pour one tablespoon of olive oil in a pan and toast bread until
    it has browned. Transfer the bread to a shallow salad plate.
  2. 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.
  3. Now add tomatoes, basil and mozzarella to the salad dish.
  4. In a small ramekin mix the remaining olive oil with salt and
    pepper and oregano and pour over the mixture.
  5. Drizzle with balsamic vinegar and serve immediately.