Grilled Panzanella Salad

Name: Grilled Panzanella Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
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

This is one of my favorite summertime salads! Panzanella is a bread salad from Tuscany that traditionally uses day old bread. In this version of panzanella, I grill the bread and some summer veggies to enhance their flavor and dress them with a really high quality olive oil and balsamic vinegar. Simple and fresh, the is the perfect summer main course or side for grilled chicken, steak, or fish. Italian simplicity at its finest!

Servings

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

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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.