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Summer Squash Panzanella

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A fresh and vibrant summer salad featuring zucchini, yellow squash, mozzarella, and herbs, perfect for warm weather.

Ingredients

Dressing

  • 1 small clove garlic, grated
  • 0.25 tsp smoked paprika
  • 4 tbsp olive oil, divided
  • to taste Kosher salt and pepper salt and pepper

Croutons

  • 3 oz peasant bread, torn into 1/2-inch pieces
  • 2 tsp lemon zest plus 3 tablespoons lemon juice

Vegetables

  • 1 medium zucchini, trimmed and sliced crosswise 1/8 inch thick
  • 1 medium yellow squash, trimmed and sliced crosswise 1/8 inch thick
  • 1 shallot thinly sliced into rings
  • 2 cups baby arugula
  • 0.5 cup basil leaves, sliced
  • 1 lb fresh mozzarella cheese, sliced

Instructions 

  • Preheat oven to 425°F (220°C). Toss bread with garlic, smoked paprika, 1 tablespoon oil, salt, and pepper; bake until golden, 8-10 minutes.
  • Whisk lemon zest, juice, remaining oil, salt, and pepper. Marinate zucchini, yellow squash, and shallot for 10 minutes.
  • Arrange mozzarella on platter, top with marinated vegetables, herbs, and croutons. Serve immediately.

Notes

Use fresh, high-quality ingredients for best flavor.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Italian
Keyword: Mozzarella, Summer, Vegetables