Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
Panzanella is one of those summer recipes that truly tastes like summer. It's one that you want to make in peak season—when the tomatoes are extra juicy, the squash slightly sweet, and the basil extra cheap. To give this classic dish more flavor, we grill the bread, zucchini, and onion until charred, then toss those with the remaining ingredients. You can skip that step altogether if you don't feel like turning on the grill (just use extra-stale bread or toast in the oven instead). It's the perfect summer lunch or an easy side with your grilled chicken and it's what we always bring to summer potlucks. Let the dish sit and marinate for a bit so that the bread soaks in all of the delicious tomato juice.
While tomatoes are in season, be sure to make some fresh bruschetta too!
Have you tried this yet? Let us know how it went in the comments below!
- Yields:
- 4 - 6
- Prep Time:
- 15 mins
- Total Time:
- 25 mins
Ingredients
- 1/4 c.
extra-virgin olive oil, plus more for brushing
- 2
3/4"-thick slices country bread
- 1
medium zucchini or summer squash, halved
- 1/2
large red onion, cut into 4 wedges
Kosher salt
Freshly ground black pepper
- 1
clove garlic, minced
- 2 tbsp.
red wine vinegar
- 4 c.
diced mixed tomatoes (such as heirloom, vine-ripened, cherry, and grape)
- 1 c.
cubed fresh mozzarella
- 1/2 c.
packed fresh basil leaves, torn into bite-size pieces
Balsamic glaze, for drizzling
- Nutrition Information
- Calories1158 Fat83 gSaturated fat23 gTrans fat0 gCholesterol88 mgSodium2649 mgCarbohydrates57 gFiber14 gSugar28 gProtein40 gVitamin D0 mcgCalcium794 mgIron6 mgPotassium2329 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Heat grill to medium-high and oil the grates. Brush bread, zucchini, and onion all over with oil and season with salt and pepper.
- Step 2Grill bread and veggies until bread is lightly charred and toasted, 30 seconds to 1 minute per side, and zucchini and onion are lightly charred and crisp-tender, 3 minutes per side.
- Step 3Transfer grilled bread, zucchini, and onion to a work surface. Rub garlic on both cut sides of the bread, then let everything cool slightly.
- Step 4Cut bread into bite-size cubes, thinly slice zucchini crosswise, and chop onion.
- Step 5In a large bowl, whisk together oil and the vinegar, then season with salt and pepper. Add bread cubes, zucchini, onion, tomatoes, mozzarella, and basil. Toss to combine and drizzle with balsamic glaze before serving.
Nutrition (per serving): 279 calories, 7 g protein, 17 g carbohydrates, 2 g fiber, 5 g sugar, 20 g fat, 5 g saturated fat, 307 mg sodium