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dinner · italian

Tomato & Charred Zucchini Panzanella with White Beans

Prep: 20 min
Cook: 5 min
Total: 25 min
Yield: 2 servings
Tomato & Charred Zucchini Panzanella with White Beans

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Instructions

1
Set a 12-inch skillet over medium-high heat to preheat for 2 to 3 minutes.
2
While the skillet heats, halve the zucchini lengthwise and cut it into 1/2-inch half-moons.
3
Swirl in oil, add the zucchini in a single layer, and season with salt.
4
Cook undisturbed for 3 minutes until the undersides blister with dark char marks, then stir and char 2 to 3 minutes more.
5
While the zucchini chars, cut the bread into 1-inch cubes, then mince the garlic and very thinly slice the red onion.
6
In the large serving bowl, whisk the vinegar, garlic, oregano, salt, pepper, and oil, then drain the capers and stir in the onion and capers so the onion softens in the vinegar.
7
Tip the charred, just-tender zucchini into the dressing and return the skillet to medium heat.
8
Add the remaining oil and the bread cubes, sprinkle with salt, and toss to coat evenly.
9
Toast 6 to 7 minutes, tossing every minute or so, until the cubes are golden on most sides and crisp outside but still slightly chewy at the center.
10
While the bread toasts, cut the tomatoes into 1-inch chunks and halve the cherry tomatoes, adding both and their juices to the bowl.
11
Drain and rinse the cannellini beans in a colander, shake them dry, and add them to the bowl.
12
Tip the hot bread into the bowl and toss well so the cubes start drinking up the tomato juices and dressing.
13
Let stand 5 minutes until the bread softens at the edges but keeps a crisp core, then tear in the basil leaves and toss once more before serving.
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