Grilled Panzanella Salad

By Denise-4

Ingredients

• 2 TBS EVOO
• 2 tsp red wine vinegar
• 2 tsp fresh lemon juice
• 1 small clove garlic, minced
• Kosher salt and fresh ground pepper
• 2 medium tomatoes, halved
• 6 scallions
• 2 large bell peppers, quartered
• 1 medium zucchini, halved lengthwise
• 1 10 ounce loaf ciabatta, halved lengthwise
• 1/2 c torn fresh herbs (basil, mint and/or parsley)
• 1/4 pound thinly sliced salami, cut into 2 inch ribbons

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 tsp 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. Transfer to a baking sheet.

3. Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes 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.