Go Back
Homemade Zucchini Panzanella with Herbed Croutons recipe photo
Print Recipe Save it for later

Zucchini Panzanella with Herbed Croutons

This Zucchini Panzanella is SO FRESH! Crisp veggies and crunchy herbed croutons come together in a vibrant summer salad that’s easy and delicious.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Italian
Keyword: Easy, Fresh, Quick, Summer, Vegan, Vegetarian
Servings: 4 servings

Ingredients

  • 4 cups diced zucchini fresh and firm zucchini works best
  • 1 cup cherry tomatoes halved, sweet and juicy
  • 1 cucumber diced for a refreshing crunch
  • 1 red onion diced, adds a sharp bite
  • 2 cups cubed day-old bread use any crusty bread you have on hand
  • 1/4 cup olive oil divided between croutons and dressing
  • 2 tablespoons red wine vinegar for a tangy dressing
  • 1 teaspoon dried oregano earthy and aromatic
  • 1 teaspoon dried basil sweet and peppery
  • Salt to taste
  • Pepper to taste
  • Fresh basil leaves for garnish, adds a fresh herbal note and visual appeal

Instructions

Prepare the Herbed Croutons

  • Preheat your oven to 375°F (190°C). In a mixing bowl, toss the cubed day-old bread with 2 tablespoons of olive oil, dried oregano, dried basil, salt, and pepper.
  • Spread the bread cubes evenly on a baking sheet and bake for 12-15 minutes, or until golden brown and crisp. Stir halfway through to ensure even toasting.
  • Once done, remove from the oven and let cool.

Chop the Vegetables

  • While the croutons are baking, dice the zucchini and cucumber into bite-sized pieces. Halve the cherry tomatoes and finely dice the red onion.
  • Place all the chopped vegetables in a large salad bowl.

Make the Dressing

  • In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the red wine vinegar. Add salt and pepper to taste.
  • This simple dressing will bring all the fresh flavors of the vegetables together.

Combine Salad Ingredients

  • Pour the dressing over the chopped vegetables and toss gently to coat evenly.
  • Then, add the cooled herbed croutons to the salad and toss again, allowing the croutons to soak up some of the dressing without becoming soggy.

Garnish and Serve

  • Finish your Zucchini Panzanella with Herbed Croutons by garnishing with torn fresh basil leaves.
  • Serve immediately to enjoy the perfect contrast of crisp vegetables and crunchy croutons.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Salad Bowl
  • Whisk
  • Knife

Notes

  • Use day-old bread for croutons to ensure they crisp up nicely without becoming chewy.
  • Dice zucchini and cucumber into similar sizes for balanced texture in every bite.
  • Let the salad sit for 10 minutes after tossing to allow flavors to meld beautifully.
  • Add herbed croutons just before serving to keep them crunchy.
  • Store leftover salad in the refrigerator up to 2 days; keep extra croutons separate.