Cooking with Rocky: Summer Panzanella Salad

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Cooking with Rocky: Summer Panzanella Salad

Ingredients:

  • 2 ea Zucchini; sliced
  • 2 ea Lemon; juice/zest
  • 2 cups Bread; stale cubes!
  • ¼ cup Olive Oil
  • ½ bunch Oregano; fresh; chopped
  • ½ bunch Mint; fresh; chopped
  • ¼ cup Wine Vinegar; (Rocky likes to use Champagne Vinegar)
  • 1 ea Garlic Clove; minced
  • 1 pint Cherry Tomato; halved
  • 5 leaves Basil; chiffonade
  • TT SALT Himalayan Pink Salt; Tellicherry Peppercorn

Procedure:

1. Preheat oven to 350F.

2. Slice each zucchini lengthwise several times.

3. Grill zucchini until slightly soft.

4. Plate zucchini with a squeeze of lemon and salt.

5. Meanwhile, toss bread cubes with oil, and herbs.

6. Bake until bread is golden brown and toasted (about 10 min.)

7. In a mixing bowl, toss tomato, garlic, bread, vinegar, oil, and S&P.

8. Once the bread is softened slightly divide the salad onto the zucchini slices.

9. Drizzle with oil, and garnish with basil.

NINETEEN49 CATERING
www.1949catering.com
 

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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