Summer Zucchini and Tomato Panzanella Salad

Ingredients

• 1 cup day-old bread cubed
• 1 pint cherry tomatoes washed sliced in half
• 8  basil leaves fresh plus more for garnish
• 0.5 bunch mint leaves fresh chopped
• 1 clove garlic thinly sliced
• 2  juice of lemon 
• 0.5 cup olive oil extra-virgin plus more for drizzling
• 0.5 bunch oregano fresh chopped
• 4 servings pepper freshly ground
• 0.3 cup red wine vinegar 
• 4 servings salt 
• 2  zucchini washed sliced lengthwise ( 6 slices from each)

Equipment

• baking sheet
• oven

Directions

1. Preheat the oven to 375 degrees F.
2. Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles.
3. Brush with the lemon juice and season with salt.
4. Let sit for 5 minutes to marinate and wilt.
5. Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
6. For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
7. Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette.
8. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil.
9. Serve with the remaining vinaigrette on the side.