Recipe: Grilled Panzanella Salad

I'm always looking for another excuse to use my grill when it starts getting nice outside & for a new grill-able food item that I haven't yet tried (like my Super Easy Grilled Romaine Salad from a couple summers ago).

This Panzanella Salad is the perfect combo of fresh, simple & summery. No frills, but for some reason feels kinda fancy. So here's how it goes...

What you need: 
For the grill

2 bell peppers of any color
2 medium heirloom tomatoes
1 purple onion
1 small loaf sourdough bread

For the dressing
1/2 lemon, juiced
1/2C good extra virgin olive oil
2 garlic cloves, minced
1/2t dijon mustard
2T champagne or apple cider vinegar

In the salad
1/2 english cucumber
10 leaves fresh basil

What to do:
Cut the grilling veggies in big pieces (best: tomatoes in half, peppers in quarters, onion in 4 or so rings & keep them together).

Cut the sourdough loaf into oversized "crouton" cubes.

Put veggies in a bowl with some EVOO & S&P. Sprinkle some EVOO on both sides of the "croutons."

Turn on the grill to a medium heat.

In a big measuring cup add the dressing ingredients & whisk, set aside.

Thinly slice the cucumber, julienne the basil leaves, & add to the salad bowl with S&P.

Grill the grilling veggies & "croutons," let them get a little charred. You'll want to take the tomatoes off well before everything else. Keeping the onions in ring formation will help from them slipping down into the grill.

Take everything off the grill & add into salad bowl. Don't worry if the tomatoes have more or less fallen apart, that's when they really taste good. Drizzle some of the dressing on top, toss, & enjoy!

Serves 2
40 minutes