Grilled Panzanella Salad
By Golfwidow7
1 Picture
Ingredients
- 2 TBS 2 TBS EVOO, plus more for brushing and drizzling
- 2 tsp 2 tsp red wine vinegar
- 2 tsp 2 tsp lemon juice
- 1 small clove 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 3 medium 3 medium tomatoes, halved
- 6 6 scallions
- 2 large 2 large bell peppers (any color) quartered
- 1 medium 1 medium zucchini, laved lengthwise
- 1 10oz 1 10oz loaf cibatta/semolina bread halved lengthwise
- 1/2 c 1/2 c torn fresh herbs (basil, mint and or parsley)
- 1/4 pound 1/4 pound thinly sliced salami cut into 2 inch ribbons
Details
Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from keyingredient.com
Preparation
Step 1
1. Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4tsp salt, and pepper to taste in a bowl.
2. 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. Tranfer to a baking sheet.
3. Put the scallions, peppers and zucchini in the same bowl, drizzle with the olive oil and season with salt and pepper. Brush the bred with olive oil. Grill the bread and vegetables until charred about 2 minutes per side for the bread and scallions and 4minuted per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
4. Cut the scallions, peppers zucchini, tomatoes and bread into bite sized pieces, transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
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