Roasted Zucchini and Heirloom Tomato Panzanella Salad
Bright and cheery, this summery salad is a great way to incorporate the abundance of the July garden.
Impress friends and family alike with this upgraded and very seasonal version of the popular avocado toast. Let your inner artist flow by making this as decorative and beautiful as it tastes.
Ingredients
SERVINGS: 4 Serving(s)
- 1 yellow and 1 green small zucchini, peeled lengthwise into very thin ribbons
- ½ teaspoon kosher Salt
- Juice of 1 lime
- 1 loaf rustic sourdough, sliced and toasted (try Ojai Rotîe)
- 2 avocados, smashed
- 2 tablespoons crushed pistachios, toasted
- 1 jalapeño, thinly sliced
- 1/3 cup mint leaves
- 1/3 cup cilantro leaves
- Extra-virgin olive oil, for drizzling
- Flaky Maldon sea salt (or other flake salt) and freshly ground pepper
Preparation
In a colander, toss zucchini ribbons with ½ teaspoon kosher salt and half of the lime juice. Let sit for about 10 minutes.
Top toasted bread with smashed avocado and toasted pistachios. Place on top zucchini ribbons, jalapeño, cilantro and mint. Drizzle with oil, season with flake salt and pepper and finish with remaining lime juice.
Related Stories & Recipes
Goat Cheese Stuffed Tempura Zucchini Blossoms with Ponzu Sauce
This Japanese-influenced spring/summer dish is one yummy way to utilize the abundance of zucchini blossoms without being overwhelmed by the squash itself. The tart citrus-y ponzu sauce utilizes the no...
Dukkah-Spiced Zucchini Muffins
A new twist on the traditional sweet zucchini muffin, this nutty savory snack with an Egyptian-influenced Dukkah seasoning, has just the right combo of flavor and nutrition. Serve as a breakfast or a ...
