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© Lillys-Table.com Photo of Zucchini & Tomato Bread Salad
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Zucchini & Tomato Bread Salad

from Pesto Salmon with Zucchini & Tomato Bread Salad, the Week of July 17, 2016.
View the previous recipe for this meal.

Bread salad or panzanella is considered peasant food that was created as a way to use up stale bread. I personally feel this dish was made for kings. It is hearty, flavorful and rich. If you have bread on the verge of staleness, cut it in cubes and let it air dry. If you don’t have stale bread, try the method in the recipe for drying it out.

Ingredients

  • 1 head garlic
  • ½ loaf french bread
  • 1 zucchini, medium, cut in chunks
  • 3 tomatoes
  • 1 cup fresh basil, washed and dried
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon agave nectar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Serving Size: 2 People



 

Preparation Instructions

Preheat the oven to 400. Slice the top of the head of garlic off. Wrap up in foil. Drizzle in a splash of olive oil and pinch of salt. Place in the oven. Bake until roasted, about 10-15 minutes.

Cut the French bread into cubes. Spread on a baking sheet to dry out. When the garlic is done roasting, turn off the heat. When the oven is reduced to about 250 degrees, place the bread cubes in there. Dry out for about 10-15 minutes tossing periodically. Ideally, you want the bread dried out, not toasted and golden.

Meanwhile, cut the zucchini into chunks. Slice into thick sticks and then again into 1 inch pieces. Cut the tomatoes in half, cut out the stems. Remove the seeds with your finger and then cut the remaining flesh into chunks. Removing the seeds will eliminate the juice and keep the salad from getting too soggy.

When the garlic is cool enough to handle, squeeze out the chunks and roughly chop.

Whisk together the olive oil, balsamic, roasted garlic, salt and pepper. Toss with the zucchini & tomatoes. As soon as the bread is properly dried out, toss it with the zucchini & tomatoes.