Panzanella with Roasted Tomatoes

Ingredients
½ loaf rustic bread, like ciabatta, grilled or oven toasted and cut into 1 ½” cubes
2-3 small zucchini, sliced in ½ lengthwise and grilled or oven roasted oven roasted grape, Campari, or Roma tomatoes
½ red onion, peeled, thinly sliced
6-8 oz bocconcini
½ bunch cilantro, leaves roughly chopped

Ingredients for Vinaigrette
2 tbsp balsamic vinegar
6 tbsp olive oil
¼ tsp turmeric
1 tsp roasted cumin powder
½ tsp jaggery or brown sugar
salt

Instructions

First, rinse and pat dry the tomatoes. Cut them in half, cover generously with olive oil, place on a rimmed baking sheet, and roast in a 400 degree oven for 20-25 minutes.
Either thickly slice and grill your bread or cube and oven toast it in a 300 degree oven for about 15 minutes or until toasted, yet still somewhat soft in the middle.
For the zucchini, brush all sides with olive oil and grill or roast in a 400 degree oven for 12-15 minutes. Once cool, cut into thick 1” chunks.
To make the vinaigrette, add the olive oil to the vinegar slowly, whisking briskly the entire time. Then add the turmeric, cumin powder, brown sugar, and salt and whisk together.
To assemble the salad, place all the ingredients in a large bowl and pour as much of the dressing as you’d like and toss gently to evenly coat the ingredients. Serve immediately.

Recipe by Veda Sankaran / Photography by Dave Bryce

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