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September 14: Lunchbreak - Summer Zucchini and Tomato Panzanella Salad

Cultivate Chicago
Saturday, September 15
11:00 a.m. - 7:00 p.m.
Lincoln Park

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Summer Zucchini and Tomato Panzanella Salad

2 zucchini, sliced lengthwise
2 lemons, juiced
1 pint cherry tomatoes
1 cup day old bread, cubed
1/2 bunch fresh oregano, chopped
1/2 bunch fresh mint, chopped
8 basil leaves, chiffonade
1/2 cup red wine vinegar
1 cup extra virgin olive oil
2 cloves garlic, sliced thin
salt and pepper to taste

Wash well two garden fresh zucchini and slice thinly lengthwise (getting about 5 slices from each). Place 3 slices of zucchini onto a flat plate overlapping each slice just slightly, like shingles. Brush the slices with the lemon juice and season the slices with salt. Let sit for 5 minutes to marinate and wilt. Meanwhile, toss the bread cubes with the chopped mint, chopped oregano and salt, a drizzle of olive oil and toast in the oven until slightly golden. Wash cherry tomatoes and slice in ½ once. For vinaigrette, simply combine the red wine vinegar with the olive oil and the sliced garlic and season with salt and pepper. To serve the salad, first toss together the cherry tomatoes with the bread and approximately 2 ounces of the vinaigrette. Let this sit for 5 minutes until the croutons start to soften then toss in the basil.  Place the tomato panzanella mixture on top of the raw marinated zucchini slices. Garnish with a drizzle of olive oil and fresh basil leaves

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