SALAD PANZANELLA SALAD GRILLED

By Coo1

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.