Summer Panzanella With Squash Recipe

Sourdough bread: Provides a hearty and slightly tangy base for the salad, best when day-old and toasted.

Cherry tomatoes: Adds a burst of sweetness and juiciness to the salad.

Cucumber: Offers a refreshing crunch and mild flavor.

Yellow squash: Brings a subtle sweetness and vibrant color to the dish.

Red onion: Adds a sharp, tangy flavor that balances the sweetness of the vegetables.

Basil leaves: Infuses the salad with a fresh, aromatic note.

Olive oil: Acts as the base for the dressing, providing richness and depth.

Red wine vinegar: Adds acidity and brightness to the dressing.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a hint of spice and complexity.

When preparing the bread for this panzanella, ensure the cubes are evenly sized to promote uniform toasting. This will help achieve a consistent crunch throughout the salad. Additionally, consider rubbing a cut garlic clove over the bread cubes before toasting to infuse a subtle garlic flavor.

• sourdough cubed day-old bread - Substitute with whole wheat bread: Whole wheat bread provides a similar texture and adds a nutty flavor.

• sourdough cubed day-old bread - Substitute with ciabatta bread: Ciabatta has a similar airy texture and can absorb the dressing well.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness.

• cherry tomatoes - Substitute with heirloom tomatoes: Heirloom tomatoes offer a variety of flavors and colors, adding visual appeal.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative.

• cucumber - Substitute with celery: Celery provides a crisp texture and a refreshing taste.

• yellow squash - Substitute with zucchini: Zucchini has a similar texture and flavor profile.

• yellow squash - Substitute with carrot ribbons: Carrot ribbons add a sweet flavor and vibrant color.

• red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and a pop of color.

• basil leaves - Substitute with mint leaves: Mint leaves add a refreshing and aromatic flavor.

• basil leaves - Substitute with cilantro: Cilantro offers a fresh and citrusy flavor.

• extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• extra-virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a sweet and tangy flavor.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity with a fruity note.

• salt - Substitute with sea salt: Sea salt offers a similar flavor with a slightly different texture.

• pepper - Substitute with white pepper: White pepper provides a similar heat with a slightly different flavor profile.

• To maintain the freshness of your panzanella, store it in an airtight container in the refrigerator. It will keep well for up to 2 days, but the bread may become soggy over time.
• For best results, store the toasted bread cubes separately from the vegetables and dressing. This way, you can combine them just before serving to keep the bread crunchy.
• If you need to prepare in advance, chop and slice all the vegetables and store them in separate containers. Mix them together with the dressing just before serving.
• Freezing is not recommended for this salad as the vegetables and bread will lose their texture and become mushy.
• If you have leftover panzanella and want to refresh it, add a few more toasted bread cubes and a splash of olive oil and red wine vinegar before serving.
• To revive the flavors, you can also add a handful of fresh basil leaves and a sprinkle of salt and pepper.
• For a twist, consider adding some grilled chicken or shrimp to the leftovers for a heartier meal.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover panzanella on a baking sheet. Cover it loosely with aluminum foil to prevent the bread from becoming too hard. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the crunchiness of the bread while gently warming the vegetables.

• Stovetop Method: Heat a large skillet over medium heat. Add a small amount of olive oil to the pan. Add the leftover panzanella and stir occasionally for about 5-7 minutes, or until heated through. This method can help revive the bread's crispiness while ensuring the vegetables are evenly warmed.

• Microwave Method: Place the leftover panzanella in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. This is the quickest method, but be cautious as it may make the bread slightly soggy.

• Room Temperature Method: If you prefer not to reheat, you can let the panzanella sit at room temperature for about 30 minutes before serving. This allows the bread to soften slightly and the flavors to meld together, making it a delightful, slightly chilled salad.

• Oven: Used to toast the cubed bread until golden brown, giving it a crunchy texture.

• Baking sheet: A flat surface to spread the cubed bread on for toasting in the oven.

• Large bowl: Used to combine the cherry tomatoes, cucumber, yellow squash, red onion, basil leaves, and toasted bread.

• Knife: Essential for slicing the cucumber, yellow squash, and red onion.

• Cutting board: Provides a safe surface for chopping and slicing vegetables.

• Measuring cups: Used to measure out the ingredients like cherry tomatoes, cucumber, and yellow squash.

• Measuring spoons: Used to measure the red wine vinegar.

• Mixing spoon: Used to toss the salad ingredients together with the olive oil and red wine vinegar.

• Salad tongs: Helpful for serving the panzanella once it is mixed.

• Serving bowl: Aesthetic bowl to present the finished panzanella salad.

Prep ingredients ahead: Chop the cherry tomatoes, cucumber, yellow squash, and red onion the night before and store them in the fridge.

Use pre-toasted bread: Buy pre-toasted sourdough cubes from the store to skip the oven step.

Quick dressing mix: Combine olive oil and red wine vinegar in a jar and shake well in advance.

Batch cooking: Double the recipe and store leftovers for a quick meal the next day.

One-bowl method: Mix all ingredients in one large bowl to save on cleanup time.