Cucurbit Panzanella
Source: Tamara Hicks and Jessica Lynn MacLeod, Feasts on the Farm
Recipe Type: Salads | Seasons: Summer
This recipe appears in Feasts on the Farm by Tamara Hicks and Jessica Lynn MacLeod, and was demonstrated in the Foodwise Classroom on August 30, 2025.
This California twist on a traditional Italian panzanella is an all-green take on the classic that you can enjoy outside of tomato season and makes for the perfect farmer’s lunch. We love fennel, cucumber, and asparagus in this salad, but you can substitute any crunchy fresh, green vegetable that is in season. Vegetarians can substitute the pancetta with lightly toasted pine nuts, but if you’re a meat eater, we think it adds a salty, rich bite.
Makes 6 servings
INGREDIENTS
Salad
2 ounces (55 g) pancetta, cut into 1⁄2 in (13 mm) pieces
3 to 5 ounces (85 to 140 g) feta-style cheese (like our Kotóa)
6 cups (180 g) cubed sourdough bread, cut into 1 in (2.5 cm) cubes
1 1⁄2 tablespoons extra-virgin olive oil
2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
2 to 3 cups of zucchini and other summer squash, diced into 1-inch pieces
1 fennel bulb, cut into 1 in (2.5 cm) pieces
1 English cucumber, diced into 1 in (2.5 cm) pieces
10 to 15 fresh basil leaves, chopped
2 ounces (55 g) chopped fresh parsley
Vinaigrette
1 shallot, minced
1⁄2 teaspoon freshly ground black pepper
2 teaspoons Champagne vinegar
1⁄2 teaspoon Dijon mustard
PREPARATION
- Warm a dry sauté pan over medium-high heat, add the pancetta, and cook until crisp, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate and reserve the drippings for the vinaigrette.
- To make the vinaigrette, in a large serving bowl, combine the pancetta fat (supplement with olive oil if needed), the Champagne vinegar, and mustard. Whisk to emulsify. Add the pepper and whisk again.
- To make the salad, preheat the oven to 375°F (190°C).
- In a large mixing bowl, toss the bread cubes with 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Spread out the cubes on a baking sheet and toast in the oven until crisp and golden with lightly browned edges, 12 to 15 minutes.
- Add the zucchini and summer squash to a large mixing bowl. Toss with the remaining 1⁄2 tablespoon of olive oil, 1 teaspoon salt, and 1⁄2 teaspoon of pepper. Spread out the asparagus on the baking sheet and bake until lightly golden with browned edges, about 10 minutes. Dice into 1 in (2.5 cm) pieces and set aside.
- Toss the prepared bread cubes in the vinaigrette, then add the asparagus, fennel, cucumber, and toss. Add the basil and parsley and toss gently. Crumble in the feta and toss again before serving. We recommend eating this salad the same day it’s made—it can be stored in the refrigerator for up to 1 hour.
