Grilled Baby Zucchini-and-Tomato Salad
If you’re lucky enough to find baby zucchini at the grocery store or farmers’ market, show off its diminutive size and delicate flavor in this delicious take on panzanella, the classic Italian bread salad. Made with juicy tomatoes, fresh herbs, and hunks of toasted garlic bread, our version also includes baby zucchini and a zingy mustard-and-shallot vinaigrette. Baby zucchini requires hardly any prep at all. Because the squash is so young and tender, the only trick is to not overcook it on the grill. In this recipe, all you need to do is slice it lengthwise and coat it with olive oil, salt, and black pepper. About two minutes per side over the flames is all it takes to get nice char marks and a hint of smoke. Serve the salad immediately after it has been prepared, because the longer it sits, the more the dressing the bread will absorb.
