Summer Citrus And Avocado Panzanella Salad Recipes

END OF SUMMER PANZANELLA SALAD

End of Summer Panzanella Salad image

When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup olive oil, plus more for drizzling
1/4 cup white balsamic vinegar
2 small cloves garlic, minced
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 pint multicolored cherry tomatoes, halved (about 10 ounces)
1 medium zucchini (about 8 ounces)
1 medium yellow summer squash (about 8 ounces)
2 ears of corn, shucked
1/2 small red onion, sliced into 1/4-inch-thick rounds
One 12-ounce loaf sourdough bread, cut into 1-inch-thick slices
1 cup fresh basil leaves, torn
1/2 cup crumbled ricotta salata or feta (optional)

Steps:

Preheat a grill pan or outdoor grill to medium-high heat.
Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.

AVOCADO PANZANELLA

Avocado panzanella image

With just 20 minutes preparation and no cooking time you'll be able to whip up this colourful avocado and bread salad in no time

Provided by Lucy O'Reilly

Categories Buffet, Lunch, Side dish

Time 20m

Number Of Ingredients 9

Ingredients

800g mix of ripe tomatoes
1 garlic clove , crushed
1½ tbsp capers , drained and rinsed
1 ripe avocado , stoned, peeled and chopped
1 small red onion , very thinly sliced
175g ciabatta or crusty loaf
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
small handful basil leaves

Steps:

Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins.
Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning. When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.

Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

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