SALAD PANZANELLA SALAD GRILLED
By Coo1
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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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