Once again, this is one of those recipes where the photo does not do it justice. This is a fantastic salad and it's surprisingly is loaded with flavor. I borrowed some ideas from Ina Garten (using a fresh roasted pepper and using slices of bread rather than cubes) and added some things as well. What makes this different is grilling the bread, peppers and onions which gives the salad a nice charred flavor. Give this a try at your next barbeque! Grilled Panzanella Salad
Ingredients:
1 baguette cut into 1 inch slices
1/2 cup kalamata olives
1 english cucumber cut into chunks
1 red pepper1 small red onion
1 pound fress mozzarella, cubed
1 large tomato, seeded and cubed
About 10 fresh basil leaves
extra virgin olive oil for drizzling
3 tbsp red wine vinegar
1 tsp. honey
1/4 cup extra virgin olive oil
1 clove of garlic minced or put through a press
salt and pepper
1. Drizzle bread slices and bell pepper with oil and sprinkle with salt and pepper. Slice onion into rounds and season the round the same way. Grill over medium heat until bread toasts and veggies get a nice char on both sides. The pepper will get black and blistered (which you want). Put the pepper in a bowl covered with plastic wrap or in a brown lunch bag. This will cause the pepper to steam and the skin will pull away from the flesh of the pepper. When pepper is cool enough to handle, remove skin and seeds. Slice into pieces. Cut the onion rounds into pieces as well. Place veggies in a large bowl. Do not add the bread slices at this time, we will add them in at the end so they don't get soggy.
2. To the bowl with roasted pepper and red onion, add, cucumber, tomato, olives, mozzarella and basil.
3. In a small bowl add garlic, vinegar, and honey, beat with a whisk. Slowly add olive oil while beating to create an emulsion. Season with salt and pepper to taste. Pour over veggies.
4. When ready to serve add the bread to the veggies and toss.
Enjoy!
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