I have to admit, I don’t think I have ever even tried zucchini bread before making this. The idea of putting vegetables and sugar together and making some kind of sweet and savory bread seemed like a waste of both ingredients. I was VERY wrong.
Creole tomatoes are one of the many reasons that I love summer. They are so vibrant and fresh that I find myself trying to work them into every meal that I eat! Toast, eggs, and tomatoes for breakfast, Caprese sandwiches for lunch, pasta with fresh tomato sauce for dinner – I think you get the picture. For everyone not fortunate to enough to live in Louisiana, any tomatoes can easily take the place of these (I just find myself to be a little bit partial…). I’ve somewhat lost interest in leafy green salads after it became a go-to meal at the beginning of summer, so that was definitely out. While rummaging around trying to think of something, I found a loaf of rejected, slightly stale French bread and knew it was time to make a panzanella. This salad is perfect for so many reasons. Really, anything goes here. Leftover asparagus? Toss it in. Can’t find squash? Substitute a cucumber. Also, the grilled French bread makes this salad a little heartier than your typical lettuce-tomatoes-light vinaigrette combo . With the fresh grilled veggies and lemony dressing, this panzanella is sure to be a hit regardless of what you throw into it.