Fustini's Oils and Vinegars
Summer Panzanella

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Summer Panzanella


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Summer Panzanella


  • 1/4 cup Fustini's Basil Crush olive oil
  • 2 3/4"-thick rustic bread
  • 1 medium zucchini or summer squash, halved
  • 1/2 large red onion, cut in to wedges
  • Kosher salt and freshly ground black pepper 
  • 1 garlic clove, minced
  • 2 tablespoons Fustini's Vinsoso vinegar
  • 4 cups diced tomatoes (mixture of colors and sizes looks great!)
  • 1 cup cubed fresh mozzarella
  • 1/2 cup packed fresh basil, torn into bite-size pieces
  • Fustini's Balsamic Glaze for drizzling


Use your favorite Fustini's herb-infused olive oil. Adapted from delish.com


Step 1. 

Heat grill to medium-high and oil the grates. Brush bread, zucchini, and onion all over with olive oil and season with salt and pepper.  Grill bread and veggies until bread is lightly charred and toasted, 30 seconds to 1 minute per side, and zucchini and onion are lightly charred and crisp-tender, 3 minutes per side.

Step 2. 

Transfer grilled bread, zucchini, and onion to a work surface. Rub garlic on both cut sides of the bread, then let everything cool slightly.  Cut bread into bite-size cubes, thinly slice zucchini crosswise, and chop the onion.

Step 3. 

In a large bowl, whisk together oil and the vinegar, then season with salt and pepper. Add bread cubes, zucchini, onion, tomatoes, mozzarella, and basil. Toss to combine and drizzle with balsamic glaze before serving.

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