Panzanella Salad
Prep Time10 minutes mins
Cook Time12 minutes mins
Refrigerate30 minutes mins
Total Time52 minutes mins
Course: Salad
Cuisine: Italian
Keyword: panzanella
Servings: 4
Calories: 409kcal
Salad
- olive oil
- ½ pound pain rustique bread cut into ½-inch-thick slices
- 2 zucchini cut into ½-inch-thick coins
- 1 pound heirloom red grape tomatoes
- 1 small red onion cut into ½-inch-thick slices
- 3 Persian cucumbers cut into ¼-inch-thick coins
- ½ cup basil chopped, loosely packed
- ½ cup parsley chopped
Herbal Vinaigrette
- 6 tablespoons olive oil extra virgin
- 2 tablespoons red wine vinegar
- ¾ teaspoon oregano dried
- ¼ teaspoon thyme dried
- salt and pepper to taste
Make Salad:
Preheat grill to medium-low heat.
Lightly brush olive oil on the bread slices and zucchini coins. Grill the bread until toasted and slightly charred on both sides, about 4 minutes total. Cut into 1-inch cubes and place in a large salad bowl.
Grill the zucchini until tender, about 8 minutes total, and add to the salad bowl. Add the tomatoes, onions, cucumbers, basil, and parsley.
Calories: 409kcal | Carbohydrates: 42g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 362mg | Potassium: 752mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 47mg | Calcium: 92mg | Iron: 4mg