End of Summer Panzanella

End of Summer Panzanella

Late summer is when tomatoes are at their sweetest and zucchini is still in abundance, making this salad the perfect way to savor the season. Charred zucchini brings a warm, smoky flavor, fresh goat cheese adds a creamy tang, and toasted sourdough catches every bit of the bright lemon-balsamic vinaigrette while keeping its satisfying crunch. Serve it in a Le Creuset Pumpkin Serving Bowl for an easy transition from summer produce to fall tables.

Recipe provided by Marissa Mullen of That Cheese Plate.

End of Summer Panzanella

Marissa Mullen

Servings

4-6

Cook Time

30 minutes

Cuisine

American

Category

Salad

This is the type of salad I make every August and September, when tomatoes are at their sweetest and there's still plenty of zucchini coming from the garden or farmers market. Charring the zucchini adds a little warmth, fresh goat cheese adds some creamy tang, while toasted sourdough soaks up the bright lemon-balsamic vinaigrette without losing its crunch. Plate the salad in your Le Creuset Pumpkin Serving Bowl for the perfect touch of autumn.

Recipe provided by Marissa Mullen of That Cheese Plate.

End of Summer Panzanella

Ingredients

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    • ½ small loaf sourdough, torn into bite-sized pieces

    • 2 tablespoons olive oil

    • Kosher salt and freshly ground black pepper

    • 1 medium zucchini, sliced into half-moons, grilled or sautéed until lightly charred

    • 2 cups mixed cherry tomatoes, quartered

    • 1 cup roasted red peppers, sliced

    • 4 ounces goat cheese, crumbled

    • ¼ cup fresh basil leaves, torn

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    • ¼ cup extra-virgin olive oil

    • 1 tablespoon balsamic vinegar

    • ½ tablespoon honey

    • 2 teaspoons fresh lemon juice

    • Kosher salt and freshly ground pepper, to taste

    Directions

    1. Preheat the oven to 400°F. Toss the torn sourdough with the olive oil, a generous pinch of salt and a few grinds of black pepper. Spread onto a baking sheet and bake for 10-12 minutes, tossing halfway through, until golden and crisp. Let cool slightly.

    2. Meanwhile, grill or sauté the zucchini over medium-high heat until lightly charred and tender. Set aside to cool.

    3. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, salt and pepper until emulsified.

    4. In a large serving bowl, combine the toasted sourdough, tomatoes, zucchini, roasted red peppers and basil. Pour the dressing over the salad and toss gently until everything is evenly coated. Let sit for 5 minutes for the liquids to meld.

    5. Toss with the crumbled goat cheese to combine, and add an extra sprinkle of cheese and fresh basil before serving.
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