Description
This colorful Panzanella salad combines roasted tomatoes, smoky zucchini, creamy bocconcini, and toasted bread with a spiced balsamic vinaigrette for a fresh, vibrant dish.
Ingredients
Scale
Ingredients for Salad
- ½ loaf rustic bread, like ciabatta, grilled or oven toasted and cut into 1 ½” cubes
- 2–3 small zucchini, sliced in ½ lengthwise and grilled or oven roasted oven roasted grape, Campari, or Roma tomatoes
- ½ red onion, peeled, thinly sliced
- 6–8 oz bocconcini
- ½ bunch cilantro, leaves roughly chopped
Ingredients for Vinaigrette
- 2 tbsp balsamic vinegar
- 6 tbsp olive oil
- ¼ tsp turmeric
- 1 tsp roasted cumin powder
- ½ tsp jaggery or brown sugar
- salt
Instructions
- First, rinse and pat dry the tomatoes. Cut them in half, cover generously with olive oil, place on a rimmed baking sheet, and roast in a 400 degree oven for 20-25 minutes.
- Either thickly slice and grill your bread or cube and oven toast it in a 300 degree oven for about 15 minutes or until toasted, yet still somewhat soft in the middle.
- For the zucchini, brush all sides with olive oil and grill or roast in a 400 degree oven for 12-15 minutes. Once cool, cut into thick 1” chunks.
- To make the vinaigrette, add the olive oil to the vinegar slowly, whisking briskly the entire time. Then add the turmeric, cumin powder, brown sugar, and salt and whisk together.
- To assemble the salad, place all the ingredients in a large bowl and pour as much of the dressing as you’d like and toss gently to evenly coat the ingredients. Serve immediately.
