Fried Zucchini Blossoms With Grilled Vegetable Panzanella And Baby Arugula Salad

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1 zucchini, sliced lengthwise into 1/4-inch thick slices

3 plum tomatoes, halved

1 red onion, cut into 1/4-inch thick rings

Olive oil

Kosher salt

1/2 loaf rustic white bread, crusts removed, cut into bite-size cubes

1/4 cup red wine vinegar

1 1/2 cloves garlic, smashed and minced

Canola oil

1 cup cake flour

1 tablespoon baking powder

1/2 cup club soda

1/2 cup goat cheese

4 zucchini blossoms

4 fresh basil leaves

2 cups baby arugula

1 tablespoon olive oil

Red wine vinegar

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