Grilled Panzanella Salad
My favorite way to enjoy summer is with this grilled panzanella salad
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for brushing and drizzling
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 1 small clove garlic minced
- Kosher salt and freshly ground pepper
- 3 medium tomatoes halved
- 6 scallions
- 2 large bell peppers any color, quartered
- 1 medium zucchini halved lengthwise
- 1 10- ounce loaf ciabatta or semolina bread halved lengthwise
- 1/2 cup torn fresh herbs basil, mint and/or parsley
- 1/4 pound thinly sliced salami cut into 2-inch ribbons
Instructions
- Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
- Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
- Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
- Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
Notes
When the bread is mixed with the dressing, it will become mushy and drenched. For this one, I like a crusty ciabatta or sourdough, but any Italian or French bread would do.