Grilled Panzanella
A kiss of smoke from your grill gives the classic Italian bread and tomato salad a summertime makeover.
Equipment
Ingredients
- 4 (1-inch thick) slices Italian bread or other sturdy bread
- 1 medium onion cut into ¾-inch thick slices
- 4 tablespoons olive oil divided
- Salt and freshly ground black pepper
- 1 pound ripe tomatoes (about 3) cut into 1-inch pieces
- ½ English cucumber quartered lengthwise and cut into 1-inch pieces
- 1 ½ tablespoons red wine vinegar
- 1 clove garlic grated
- 1 teaspoon Dijon mustard
- ¼ cup thinly sliced fresh basil
Instructions
- Prepare the grill for medium-high direct heat (450°F).
- Place the bread and onion slices on the grill tray. Brush with 1 tablespoon of the oil. Season the onion with salt and pepper.
- Grill, turning the bread and onion slices once, until lightly charred and the onion has softened, 3 to 4 minutes per side. Remove from the grill and let cool while you make the dressing.
- In a medium bowl, whisk the remaining 3 tablespoons olive oil, red wine vinegar, garlic, and Dijon together. Season to taste with salt and pepper.
- Place the tomatoes in a large serving bowl and season with salt. Let the tomatoes sit for 5 minutes. This will help to draw out the juices.
- Tear the bread slices into 1-inch chunks and chop the onions.
- Add the cucumber, bread, and onions to the tomatoes and drizzle the dressing over. Stir to combine and garnish with fresh basil.
Notes
- Get ahead--Grill the bread and onions and prepare the dressing a few hours in advance.
- No grill tray?--If you don't have a grill tray, slide the onion slices onto a couple of skewers to prevent them from falling apart (and falling through the grill!) while cooking.
- Dietary--This recipe is suitable for vegan diets.
Nutrition
Serving: 1 portionCalories: 238kcalCarbohydrates: 23gProtein: 4gFat: 15gFiber: 3gSugar: 2g
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