Panzanella Zucchini Summer Salad

Panzanella  Zucchini  Summer Salad

croutons: serves 6

4-5 cups croutons- bread (gluten free)

2-3 tbsp extra virgin olive oil

Sea salt and pepper

Preheat  EOS (Saladmaster Electric Oil Core Skillet) on 350 degrees.

Place the diced bread in skillet. Drizzle with the olive oil and season with salt and pepper. Toss to coat bread evenly in the oil.  Add fresh Garlic -Cook for 15 minutes, flipping croutons at the halfway point to promote even browning. Remove from Skillet and set aside.

salad:

2 cucumbers cone #3

3 zucchini cone #2
½ red onion cone #2

2 cups chopped tomatoes

2 yellow nectarines, pitted and chopped

1 bunch chopped Italian parsley

1 bunch of basil chiffinode

Process Vegetables with the Saladmaster Machine.

Dressing:

2 teaspoons Lemon Zest

Sea Salt & Pepper

1/3 cup olive oil

1/4 cup white balsamic vinegar

Directions

 Process veggies with the saladmaster Machine & dress

Place the chopped veggies in a bowl. Drizzle the oil and white balsamic vinegar on top and season the mixture with salt and pepper. Toss to combine. Add the cooled croutons and toss once more.