This is a fun and feisty twist on the classic Tuscan bread salad. Zucchini is completely charred on the outside and then cut into large chunks; once combined with the other ingredients, they release their juices into the bowl and onto the bread. At first it seems a bit odd to add all that blackened skin to the salad, but it blends in and adds flavor. You could also happily add torn buffalo mozzarella.
FOR 2 PEOPLE
CONFIGURATION Direct cooking
PREPARATION TIME 10 minutes
COOKING TIME 25 minutes
1 clove of garlic
5 anchovy fillets in olive oil
1 tablespoon capers, rinsed
2 tablespoons of red wine vinegar
2 tablespoons extra virgin olive oil
2 slices stale sourdough bread or other solid bread
1 red onion, very thinly sliced
a small handful of mint leaves, thinly sliced
generous handful of basil leaves, torn
sea salt and freshly ground black pepper
- Crush the garlic clove, anchovies and a pinch of salt in a pestle and mortar or with the side of a knife.
- Toss with the capers, red wine vinegar, extra virgin olive oil and a little pepper in a jar or lidded bowl and shake or whisk to combine.
- Prepare the barbecue for direct cooking over medium heat. Cook the zucchini, whole, over direct heat, until tender and charred – about 25 minutes with the lid closed.
- Quickly brown the bread on the barbecue, then tear it into pieces. Cut the zucchini into large chunks and toss with the dressing, red onion and herbs. It’s good to eat immediately, but its juiciness will increase as it sits.