Description
This warm panzanella salad features zucchini, tomatoes, chickpeas, and rustic croutons. An easy summer meal – ready in just 35 minutes.
Ingredients
Scale
For the Vegetables
- A generous glug of extra virgin olive oil
- About 2 1/4 pounds summer squash (4 medium zucchini, yellow summer squash, or a mix of both), cut into 1/4-inch-thick half-moons
- 1 medium red or yellow onion, cut into half-moons
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 4 medium garlic cloves, minced
- Pinch of red pepper flakes
- 2 large ripe tomatoes, roughly chopped
- One 15-ounce can chickpeas, drained and rinsed
- Fresh basil, cut into thin ribbons, for serving
For the Croutons
- 3 thick slices sourdough or ciabatta bread, torn into bite-size bits
- Extra virgin olive oil, for drizzling
- About 1/4 teaspoon smoked paprika
- About 1/4 teaspoon garlic powder
- About 1/4 teaspoon fine sea salt
Instructions
- Start the vegetables. Heat the oil in a large high-sided saucepan over medium-high heat. Add the squash, onion, and pinches of salt and pepper. Stir to combine and cook until the vegetables are a little softened and lightly browned, 8 to 10 minutes. Add the garlic and pepper flakes, and cook for 30 seconds more.
- Stir in the tomatoes and chickpeas, and season with salt and pepper. Cover tightly with a lid, turn the heat down to low, and simmer until the vegetables are soft and the tomatoes have released their juice, 10 to 12 minutes. Taste and adjust the seasonings, if needed.
- Meanwhile, make the croutons. Heat a large skillet over medium heat. Add the bread, drizzle with the oil, and sprinkle with paprika, garlic, and salt. Toss to coat and toast until the croutons are golden and crispy, about 5 minutes.
- To serve, divide the croutons among bowls and top with the vegetables. Generously sprinkle with basil and serve.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 340
