This salad is substantial enough as is for a summer meal, but feel free to add a couple of cans of drained Italian tuna in oil or shredded rotisserie chicken if you like. If you don’t want to heat up your oven, you can also grill the vegetables. Just halve the zucchini lengthwise, then cube them after grilling. This salad is a great way to use up day-old bread. More than ever, we need to respect food and not waste it.
Active Time: 15 minutes
Total Time: 55 minutes
- 2 medium zucchini, cubed
- 2 small red onions, sliced into 1/2-inch thick rings
- 8 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1-pound piece day-or 2-day-old country bread, crust removed, cut into 1/2-inch cubes (about 6 cups)
- 1 pound ripe tomatoes, chopped (juices from chopping reserved)
- 2 Persian cucumbers, sliced
- 1/4 cup red wine vinegar
- 2-ounce wedge Grana Padano, for shaving
Preheat the oven to 425 degrees with a baking sheet on the bottom rack. Toss the zucchini and onions in a large bowl with 2 tablespoons of the olive oil, and season with 1/2 teaspoon salt and several grinds of pepper. Spread the vegetables on the baking sheet, and roast, tossing halfway through, until nicely browned, 18 to 20 minutes. Let them cool on the baking sheet.
Put the cooled vegetables in the bowl you used to toss them in oil, and add the bread, tomatoes, and cucumbers. Drizzle with the vinegar and the remaining 6 tablespoons olive oil. (If the bread is dry, sprinkle with a little water first.) Let the salad stand for 10 to 20 minutes, so the bread can soak in the juices. Toss again, shave Grana Padano over the top, and serve.