Panzanella is an Italian salad made with stale bread and summer tomatoes, with lots of other delicious vegetables thrown into the mix.
This is my twist on the classic version, with yellow squash, tomatoes and tomatillos, red dandelions, all seasoned with delicious lemon zest salt.
Panzanella salad with summer squash and tomatillos
You’ll need:
- 2 tomatillos
- 1 large heirloom tomato
- 1/2 bunch of red dandelion greens
- 2 yellow squash
- zest of 1/2 lemon
- 1 t fine sea salt
- 2 T grapeseed oil
- 1 t chopped fresh parsley
- 3 pieces sour rye bread (stale or toasted into croutons)
1. Toast bread in oven, if toasting. Prepare salt: pound freshly grated lemon zest lightly with salt, mix, and set aside.
2. Grill the tomatillos until charred and softened. Let cool before slicing as thinly as you can; do the same to the fresh heirloom tomato.
3. Slice the squash into thin rounds, sauté in grapeseed oil and season with most of the lemon salt and parsley.
4. Trim the dandelion greens and arrange on plate. Mix together bread, tomatoes, tomatillos, and yellow squash. Sprinkle with leftover lemon salt.
I can make this one, i have everything for it in the garden, i have read about this salad before but never made it.. hmm.. c
Wonderful! Hope you give it a try.
This looks really fresh my friend, I love the simple but delicious textures and flavours 😀
Cheers
Choc Chip Uru
Thank you, Uru! You know I like to mix it up.
Those tomatoes look so tasty! I love the colours and your slight variation with the lemon salt. Perfect for those warmer days. Citrus flavours always reminds me of summer, so for me lemon salt is perfect!
This is a delicious summer salad twist on the classic!
Thank you!
Good thing I just bought some grapeseed oil. Now to find the elusive dandelion greens….
I love grapeseed oil. The USQ greenmarket has lots of dandelion greens!