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SALAD PANZANELLA SALAD GRILLED

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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

Details

Servings 8

Preparation

Step 1

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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