Panzanella Salad with Zucchini Slices and Mint Croutons

Ingredients:

• 2 zucchinis, washed and sliced ​​lengthwise (about 6 slices per zucchini)
• Juice of 2 lemons
• 1 cup of day-old bread, cut into cubes
• 0.5 cup olive oil + extra for drizzling
• 0.5 bunch oregano, chopped
• 0.5 bunch mint, chopped
• 1/4 cup red wine vinegar
• 1 clove garlic, thinly sliced
• 2 cups cherry tomatoes, washed and halved
• 8 basil leaves, thinly sliced ​​+ extra for serving

Preparation:

1. Preheat oven to 190°C.
2. Arrange the zucchini slices evenly on 4 flat plates, overlapping them slightly. Sprinkle with lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt the zucchini.
3. Meanwhile, toss the bread cubes with 1 tablespoon of olive oil, oregano, mint, and salt to taste. Toast on a baking sheet in the oven until golden brown, 10-12 minutes.
4. For vinaigrette dressing, mix the vinegar with the remaining olive oil and garlic, add salt and pepper to taste.
5. Combine the tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons begin to soften, 5 minutes, then stir in the basil.
6. Arrange the panzanella on top of the zucchini, drizzle with olive oil, and sprinkle with extra basil. Serve with the remaining vinaigrette in a separate bowl.