Showcasing Summer’s Peak Produce

by | Jul 23, 2019 | Blog, Cooking Demonstrations, Educational Programs | 0 comments

Aleta Storch, HIP Intern, preparing Summer Panzanella at the Lake City Farmers Market

HIP is partnering with Seattle Farmers Market at Lake City to showcase healthy and delicious recipes using seasonal fresh produce. Last week we shared Summer Panzanella Salad — a hearty salad with ingredients that you can easily find at farmers markets in the Pacific Northwest throughout the summer. You can check out the recipe below. If you missed us last week, visit us this Thursday to sample a delicious recipe with corn!

Summer Panzanella Salad

This salad is hearty enough to be eaten as a main course, and can also be served as a side dish. It is easy to prepare, making it a go-to recipe for summer BBQs and potlucks.

Serves 4-6


● 1 baguette (1-2 days old is best)
● 2-3 zucchini (sliced lengthwise, ½ inch thick)
● 2-3 cups cherry tomatoes (quartered or halved)
● 1 medium cucumber (sliced and quartered)
● 1 small-medium onion (diced)
● 1-2 garlic cloves (minced)
● 1 ½ c fresh mozzarella pearls
● 1 bunch of fresh basil (chopped just before adding)
● ¼ c olive oil + 1 Tbsp olive oil + 1 Tbsp olive oil
● ¼ c balsamic vinegar (regular or white)
● 1 Tbsp Dijon mustard
● 2-3 tsp fresh herbs (thyme, rosemary, oregano,marjoram)
● 1 tsp salt
● 1 tsp pepper
● ½ tsp red pepper flakes (optional)


Cut bread into 1 inch thick slices and brush both sides of each slice lightly using 1 Tbsp of the separated olive oil. Place slices on the grill and toast until the outside of the bread is slightly crisp, but inside is still soft. Remove from the grill and cut into 1 inch cubes.

Toss the zucchini in the other 1 Tbsp of olive oil and minced garlic. Grill the slices on both sides until just tender (not mushy). Remove them from the grill and cut into large bite size chunks.

In a small bowl, whisk together remaining olive oil, vinegar, mustard, herbs, salt, pepper, and red pepper flakes to make the dressing.

Combine bread cubes, zucchini, tomatoes, cucumber, onion in a large bowl and toss with the dressing. Gently mix in the mozzarella pearls and fresh basil. Season to taste with salt and pepper.

Note: To make this without using a grill (or oven) just thinly shave the zucchini and add it in raw, and cube the bread without toasting it. In this case, use bread that is a few days old so that it doesn’t get too soggy.

Copyright of (W)holistic Simplicity, 2019

You May Also Like…

Senior Meals in the time of COVID

Senior Meals in the time of COVID

Even before the COVID-19 pandemic, many seniors were at risk of social isolation and poor nutrition, due to a lack of...

HIP pivots in a pandemic

HIP pivots in a pandemic

In late spring, food banks and community organizations were scrambling to meet increasing needs as impacts from the...


Submit a Comment

Your email address will not be published. Required fields are marked *