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Panzanella Salad

Prep: 25 min., Grill: 12 min. The leftover tomato mixture is delicious tossed with fresh cooked pasta. Servings:Makes 8 servings Ingredients 1 (12- to 16-oz.) ciabatta or Italian bread loaf 12 plum tomatoes, cut in half lengthwise 1 large red onion, cut into 8 wedges 5 tablespoons olive oil, divided 1/2 seedless cucumber, halved and sliced 1/2 cup firmly packed chopped fresh basil 4 teaspoons red wine vinegar 1 1/2 teaspoons minced garlic Salt and pepper to taste directions 1. Preheat grill to 350째 to 400째 (medium-high). Cut bread loaf into 8 (1-inch-thick) slices; cut slices in half, if desired. 2. Drizzle tomatoes and onion with 2 Tbsp. oil, tossing to coat. 3. Grill tomatoes and onion, covered with grill lid, over 350째 to 400째 (medium-high) heat 3 to 4 minutes on each side or until lightly charred.


4. Coarsely chop grilled tomatoes and onion, and place in a medium bowl. Add 2 Tbsp. oil, cucumber, and next 3 ingredients. Season with salt and pepper to taste. 5. Brush bread slices with remaining 1 Tbsp. olive oil. Grill, without grill lid, over 350째 to 400째 (mediumhigh) heat 1 to 2 minutes on each side or until lightly browned and toasted. 6. Place grilled bread slices on individual serving plates; top with tomato mixture.


Panzanella Salad  
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