Zucchini Panzanella with Herbed Croutons

If you’re searching for a fresh, vibrant salad that celebrates summer’s bounty, look no further than Zucchini Panzanella with Herbed Croutons. This delightful twist on the classic Italian bread salad swaps traditional tomatoes for a crisp medley of zucchini, cherry tomatoes, and cucumber, all tossed together with crunchy, aromatic herbed croutons. It’s the perfect dish to enjoy on a warm day, offering a burst of flavor and texture in every bite. Whether you’re hosting a casual lunch or looking for a light, satisfying dinner, this recipe is sure to impress.

Why This Recipe Is a Must-Try

Zucchini Panzanella with Herbed Croutons brings a refreshing change to the traditional panzanella by incorporating zucchini, which adds a lovely crunch and subtle sweetness. The combination of juicy cherry tomatoes, cool cucumber, and sharp red onion complements the zucchini perfectly, creating a salad that’s both colorful and full of flavor. The herbed croutons, made from day-old bread, add a satisfying crunch that contrasts beautifully with the tender vegetables.

This recipe is incredibly versatile, easy to prepare, and perfect for using up leftover bread, making it both economical and delicious. Plus, the use of simple pantry staples like olive oil, red wine vinegar, and dried herbs keeps the ingredients accessible for any home cook. If you enjoy fresh, wholesome salads, this Zucchini Panzanella with Herbed Croutons will quickly become a go-to recipe in your repertoire.

For an added burst of flavor, consider pairing this salad with a dollop of homemade basil pesto, which complements the herbs in the croutons beautifully.

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

How To Make Zucchini Panzanella with Herbed Croutons

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Expert Tips

• Use day-old bread for croutons to ensure they crisp up nicely without becoming chewy.
• For the best texture, dice the zucchini and cucumber into similar sizes so every bite is balanced.
• Let the salad sit for 10 minutes after tossing to allow the flavors to meld beautifully.
• If you prefer a punchier dressing, add a teaspoon of Dijon mustard or a pinch of garlic powder.
• To save time, prepare the herbed croutons ahead and store them in an airtight container.
• For extra depth, lightly grill the zucchini before adding to the salad.

Variations and Customizations

• Add fresh mozzarella balls or crumbled feta for a creamy texture and tangy flavor.
• Include olives or capers for a briny kick that complements the fresh vegetables.
• Swap out dried herbs for fresh oregano or basil if you have them on hand.
• For a heartier salad, toss in some cooked chickpeas or white beans.
• Try adding a handful of arugula or baby spinach for an extra layer of greens.
• For a complementary appetizer or side, consider pairing this salad with a roasted tomato zucchini bruschetta board.

How to Store Leftovers

If you have leftovers of this Zucchini Panzanella with Herbed Croutons, store them in an airtight container in the refrigerator. Because the croutons will absorb moisture from the vegetables and dressing over time, it’s best to keep any extra croutons separate and add them just before serving. The salad will stay fresh for up to 2 days but is best enjoyed within the first 24 hours to maintain its crisp texture.

FAQ

Can I use fresh bread to make the croutons?

Fresh bread can be used, but day-old bread works best as it is drier and crisps up more easily, resulting in crunchy croutons that hold their texture in the salad.

Is it necessary to use dried herbs for the croutons?

Dried herbs are convenient and give a consistent flavor, but fresh herbs like oregano and basil can be used if available. Just keep in mind fresh herbs might burn more quickly during baking, so consider adding some after baking for extra freshness.

Can I make this salad vegan?

This recipe is naturally vegan as written. Just be sure your bread contains no animal-derived ingredients if you are strictly vegan.

How can I prevent the salad from becoming soggy?

To keep the salad crisp, add the herbed croutons just before serving. Additionally, using day-old bread for croutons and draining excess moisture from vegetables like cucumber will help maintain the salad’s texture.

Conclusion

Zucchini Panzanella with Herbed Croutons is a refreshing, flavorful salad that brings the best of summer produce and pantry staples together in a simple yet stunning dish. Its crunchy herbed croutons paired with crisp zucchini, juicy tomatoes, and refreshing cucumber create a delightful combination that’s perfect for any occasion. Whether you’re looking for a light lunch, a side to your dinner, or a dish to impress guests, this recipe is a must-try. With straightforward steps and easy-to-find ingredients, you’ll have a vibrant, wholesome salad ready in no time. Enjoy the fresh flavors and satisfying textures that make this panzanella a true crowd-pleaser!

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