Touchdown Salad

Time :1

Yield :14 servings

Recipe Background

You're gonna feel like a real winner with Touchdown Salad on your plate! Get ready to score big as you spike your fork into these fresh, juicy veggies all soaked in a tangy, refreshing dressing. It's a game-winning decision to add this bright and colorful side to your game day spread. Touchdown Salad brings the excitement that everyone will be cheering for!

Ingredients

3 medium zucchinis cut into 1/4-inch-thick slices
4 tablespoons olive oil divided
1 French bread baguette cubed
1 1/2 cups heirloom mini or cherry tomatoes halved
1 medium green pepper coarsely chopped
1/2 medium red onion thinly sliced
1/4 cup balsamic vinegar
1 teaspoon jarred roasted garlic minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1 1/2 cups fresh mozzarella cheese pearls

Directions

Preheat the oven to 400 degrees F.
On a 15x10x1-inch baking pan, evenly add the zucchini slices and 1 tablespoon of the oil and toss to combine.
Bake the zucchini slices, stirring halfway through, until they are tender and lightly browned, about 25-30 minutes.
Transfer the baking sheet to a wire rack and let the zucchini slices cool.
While the zucchini slices are cooling, in a large bowl, add the bread cubes and 1 tablespoon of the remaining oil and toss to coat.
Evenly spread the coated bread cubes on a baking sheet, then bake, stirring occasionally, until they are lightly browned, about 12-14 minutes.
In a second large bowl, add the cooled zucchini slices, the toasted bread cubes, the tomatoes, the green peppers, and the red onions.
In a small bowl, add the balsamic vinegar, the roasted garlic, the Italian seasoning, the red pepper flakes, the salt, the pepper, and the remaining oil and whisk to combine.
Evenly drizzle the dressing over the salad and gently toss to combine.
Evenly sprinkle the mozzarella pearls over the salad and stir to combine.
Serve.