SALAD PANZANELLA SALAD GRILLED

SALAD PANZANELLA SALAD GRILLED
SALAD PANZANELLA SALAD GRILLED

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • STEP 1

  • Toss together

  • 1

    large tomato or 1 carton of grape or cherry tomatoes

  • 1

    cup seeded and diced cucumber

  • 2/4

    cup fontina cheese, cubed

  • 1/2

    cup kalamata pitted olives halved

  • 1/4

    cup torn fresh basil to prevent bruising, use hands, not a knife, to tear basil into pieces

  • 1/4

    cup fresh parsley

  • STEP 2

  • Whisk together

  • 1/4

    cup fresh lemon juice

  • 2

    TB red wine vinegar

  • 1

    tsp sugar

  • S&P to taste

  • 3

    TB EVOO

  • STEP 3

  • Rub with olive oil

  • 5

    slices 2 inch thick day old crusty bread

  • 1

    red bell pepper, seeded and quartered

  • 1/2

    red onion quartered

  • Season with S&P

Directions

Grill or roast in 450 oven until soft and brown. Do bread after peppers and onion are done. Remove everything from oven. Rub both sides of bread with 1 clove of garlic halved. Tear bread into pieces add to vegetable-herb mixture. Chop peppers and onions and add to salad. Drizzle with dressing and toss to coat. Serve immediately. You can do step 1,2, &3. Put ingredients from Step 1 &2 in frige. Keep cooked red peppers, onions and bread at room temp. Add dressing at the last minute.

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