Name: Zucchini Panzanella Salad
Ingredients: 4 small zucchinis; 1 cup of green olives; 1/2 stale ciabatta (use GF if needed)*; 1 red onion; 1 small bunch of parsley; 1/2 cup of crumbled vegan feta; 4 tbsp olive oil; 1 lemon, juiced; 3 cloves of garlic, minced; 1/2 tsp red pepper flakes; salt, pepper

Ingredients

Units Scale

4 small zucchinis
1 cup of green olives
1/2 stale ciabatta (use GF if needed)*
1 red onion
1 small bunch of parsley
1/2 cup of crumbled vegan feta
4 tbsp olive oil
1 lemon, juiced
3 cloves of garlic, minced
1/2 tsp red pepper flakes
salt, pepper

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Instructions

Using a vegetable peeler or a mandoline slicer, shave zucchini into thin ribbons. Add to a large bowl with olive oil, lemon juice, garlic, red pepper flakes, salt and pepper. Toss to coat the slices evenly and let marinate in the fridge for at least 15 minutes (or even overnight).
Meanwhile prepare the rest of the ingredients. Half olives, tear the bread into bite size pieces, sliver onion, chop parsley, crumble feta, and add everything to the soften marinated zucchini slices. Keep the marinade, that’s your dressing.
Mix everything well together. Taste, and adjust seasoning, if needed. Let the salad rest for 15 minutes before serving. Enjoy!

Notes

* If you don’t have stale ciabatta bread on hand, stale baguette or some slices of crusty bread will work too. If your bread is not old and stale yet, you can quickly toast it in the toaster or oven to get a similar texture.