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Grilled Panzanella Salad
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 6 1½-inch-thick slices of rustic wheat bread
- 2 medium zucchini (halved lengthwise)
- 2 Italian eggplants (halved lengthwise)
- 2 small fennel bulbs (halved lengthwise)
- 4 medium heirloom tomatoes (halved)
- 2 large green onions (trimmed)
-
½ cup plus 2 tablespoons extra-virgin olive oil
-
3/4 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1/3 cup chopped fresh basil leaves (about 1 bunch)
-
¼ cup white balsamic vinegar
Instructions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Arrange the bread slices and all of the vegetables in a single layer on a heavy baking sheet. Drizzle with ½ cup of the oil and season with ½ teaspoon of the salt and the pepper. Grill in batches until grill-marked and tender, 3 to 4 minutes per side. Transfer to a cutting board. When cool enough to handle, cut the bread into 1-inch cubes and transfer to a large bowl. Chop the vegetables into 1-inch pieces and add to the bowl. Add the basil and toss together with the bread and vegetables to gently combine.
- In a small bowl, whisk together the remaining 2 tablespoons oil, the balsamic vinegar, and remaining ¼ teaspoon salt.
- Drizzle the dressing over the salad and toss until coated. Serve immediately.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 381
Amount/Serving
% Daily Value
- Carbs
- 37 grams
- Protein
- 7 grams
- Fat
- 25 grams
- Saturated Fat
- 4 grams
- Sodium
- 420 milligrams
- Fiber
- 10 grams
- Sugar
- 16 grams
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