WOW. This meal was great! Panzanella is an Italian dish that is popular in the summer months. It consists of sliced bread and tomatoes, flavored with basil, olive oil, and vinegar, and often salt and pepper. The bread used should be a day to a week old; in other words, hardened and crunchy--what some people would consider "stale," which is why it's often known as the "leftover salad."
Oh, but it is delicious! This is probably one of my husband's and my favorite summer meals using our Farm Share produce to-date.
Grilled Panzanella Salad
Slices of Tuscan bread, thickly sliced
1 zucchini, thickly sliced
1-2 summer squash, thickly sliced
1-2 tomatoes, thickly sliced
1 shallot, finely chopped
About 1/4 c. olive oil
About 2-3 tbp red wine vinegar
(I don't use measurements very often when I throw things together, so you may want to add proportions of the dressing cautiously until you find the flavor you like best--the measurements above are estimates to what I used)
On hot grill, place bread, zucchini, and squash slices. On cooler portions of the grill place the tomato slices. Once all items begin to char and show grill marks, remove. Rest bread slice on bottom of plate and top with grilled tomato, zucchini, and squash. Drizzle dressing on top, and serve with chopped basil or oregano.