End Of Summer Panzanella Salad Food

SUMMER CITRUS AND AVOCADO PANZANELLA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• For the bread cubes: Place the bread cubes on a baking sheet, drizzle with the olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with your hands until well coated. Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes. Set aside to cool. (Leave the oven on.)
• For the dressing: Meanwhile, whisk together the oil, lemon zest and juice, lime zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl until well combined. Set aside.
• For the salad: Line a baking sheet with foil. Add the red onions, red peppers and jalapenos and spread out in an even layer. Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 18 minutes. Set aside to cool.
• Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl. Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley. Toss to combine. Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper. Toss and add more dressing and salt according to taste. Serve and enjoy!

SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt.
• Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
• For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
• Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.

GRILLED SUMMER PANZANELLA

Steps:

• Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
• Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
• Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
• Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.