Grilled Zucchini & Tomato Panzanella

Grilled Zucchini & Tomato Panzanella
An easy recipe that’s packed full of flavor! Adapted from the Original Recipe by Robby Melvin in the May 2020 Issue of Southern Living Magazine.

Products used: Garlic Olive Oil, Greek Seasoning, Himalayan Pink Sea Salt, Neapolitan Herb Balsamic


6 Tbsp SOOC Garlic Olive Oil
¼ cup SOOC Neapolitan Herb Balsamic
1 tsp Dijon Mustard
1 small Shallot, minced
1 Tbsp SOOC Greek Seasoning
½ tsp SOOC Himalayan Pink Sea Salt + extra for seasoning
½ tsp Black Pepper
10 baby Zucchinis, sliced lengthwise
16 oz package of Heirloom Cherry or Grape Tomatoes, halved
About a quarter of a round of day-old Sourdough Bread
Fresh Basil and Parsley for garnish


Make the dressing by whisking together 3 Tbsp of Garlic Olive Oil, Neapolitan Herb Balsamic, dijon mustard, shallot, Greek Seasoning, ½ tsp Himalayan Pink Sea Salt, and black pepper. Set aside.

In a medium bowl, toss together the cut zucchini, 1 Tbsp of Garlic Olive Oil, black pepper, and a pinch of Pink Himalayan Sea Salt. On a grill over medium-high heat, place zucchini on grates and cook uncovered for 2-3 per side, or until grill marks are visible. Remove from grill and place back into the medium bowl.

For the sourdough: cut into ½ inch slices and brush with 2 Tbsp Garlic Olive Oil. Toss the bread on the grill until slightly charred on each side. When done, remove from grill and rip the bread into smaller 1 inch pieces.

In the medium bowl with the zucchini, add in the tomatoes and dressing. Toss gently to coat the mixture. Transfer to a serving platter, and top with the grilled sourdough and fresh herbs. Enjoy!