This rustic salad is perfect as an entree or a side.
Panzanella. Don’t you love the sound of that? It’s such a romantic way to say bread salad, and this one tastes just as good as it sounds.
Alex and I were going to save it for dinner tonight. Ha! Like that was going to happen. Those tender and savory zucchini curly cues didn’t stand a chance. One little bite turned into another, then another, and then there were none.
You’re going to love this summer salad. It’s filled with what’s in season right now. Just off the vine tomatoes, grilled ever so lightly. Just enough heat to caramelize the skin and sweeten them even more than they already were. The zucchini was spiraled into long curly “pasta,” (you can slice it thinly if you don’t have a spiralizer) then tossed in a hot pan with the bread and Italian seasoning until it began to soften. There will still be a crispness to it, but it won’t be raw.
Because a main ingredient in traditional panzanella is cheese, it seemed wrong to leave it out. To veganize it we made our cashew cheese and sprinkled it all over the top. YUM!!
We dare you to try and not finish this off in one sitting!