A salad, even if it has bread in it, is still considered healthy, right? I brought this zucchini panzanella (aka bread salad) to an end of summer picnic a few weeks ago and I was surprised how no one knew what a panzanella was. Someone even thought the bread cubes were giant croutons (which I guess they are technically).
Panzanella: a salad made of stale, soaked bread and typically made with tomatoes.
Because I eagerly await a new Eric Kim recipe in the NY Times cooking on a regular basis, I have waited to find an occasion to make this zucchini panzanella since last summer.
If you're holding onto summer like me (I know I'm in the minority when I fear cooler temps and shorter days), make this tasty bread salad that'll remind you of warmer, sunnier days.
The Recipe: Zucchini Panzanella from NY Times Cooking and Eric Kim. It's lightly sweetened with maple syrup but still has savory notes from the garlic, olives and dijon. Fresh zucchini is used but if that isn't your jam, I'm sure sautéed zucchini would work well here too.
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