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Summer Panzanella Salad

Ingredients

Main Ingredients

  • 1 ear of cooked or fresh corn cut off the cob
  • ½ loaf sour white bread or baguette torn or cut into 1 inch cubes (approx. 3 cups)
  • 2 tablespoons olive oil plus more for tossing
  • ½ pound fresh green beans 265 grams
  • 1 pound zucchini halved lengthwise (420 grams)
  • 2 pounds fresh ripe tomatoes, ok to mix varieties (600 grams)
  • 6 ounces mozzarella pearls ciligene, or a large ball, torn
  • ½ red onion thinly sliced
  • 2 cloves garlic minced
  • ½ teaspoon kosher salt plus more for tasting
  • 1 tablespoon red wine vinegar
  • 1 tablespoon capers drained
  • ½ cup torn or chopped basil
  • ½ cup flat leaf parsley roughly chopped

Dressing

  • 1 clove garlic minced
  • 2 tablespoons red wine vinegar plus more to taste
  • 1 teaspoon dijon mustard
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • Fresh ground pepper
  • Pinch of crushed red pepper optional

Instructions

  1. Heat oven to 425 degrees. Spread the cut bread cubes on a baking sheet and toss with 2 tablespoons of olive oil. Bake until they are dried out and pale golden, about 7-15 minutes. Alternatively you could dry out the bread crumbs on the counter a day or two before making the salad.
  2. Cut the tomatoes and add to a large bowl with the mozzarella, red onion, 2 cloves garlic, 1 tablespoon red wine vinegar and ½ teaspoon salt. This will sit and marinate while you prepare the other ingredients.
  3. Heat the oven to 425 degrees. Snap off the ends of the green beans and place on a rimmed baking sheet and toss with a glug of olive oil, and a pinch of salt and pepper. Cut the zucchini in half lengthwise and place on a separate rimmed baking sheet with a glug of olive oil and pinch of salt and pepper. Cooking these on two separate baking sheets allows you to pull them out at different times. Bake the green beans for 15 minutes and the zucchini for 20 minutes. Once they have cooled, cut the zucchini into 1/4 inch half moons.
  4. In a small bowl whisk 2 tablespoons red wine vinegar, 1 minced garlic clove, mustard, ½ teaspoon salt and slowly drizzle in the 4 tablespoons olive oil.
  5. Now is the moment! Add the bread cubes, corn, roasted vegetables and capers to the tomato mixture. Stir in the chopped basil and parsley. Pour the dressing over the entire mixture and toss with tongs or your hands. Let sit for 30 minutes or up to 4 hours before serving. Taste and add more salt, olive oil and red wine vinegar just before serving. Enjoy!