Grilled Summer Panzanella Salad
A classic salad that’s the perfect use for leftover, slightly stale bread. The flavors and colors in this salad just scream summer, but the trick to making it work is to make sure you use a sturdy, crusty loaf of bread.
3 cups roughly torn stale, crusty bread.
2 tablespoons olive oil
1 small zucchini, sliced
1 small yellow squash, sliced
1/2 large cucumber, seeded and chopped
1/4 small red onion, sliced thin
1 cup Muir Glen® Organic Diced Tomatoes with Basil
3 tablespoons capers, drained (opt.)
2 tablespoons fresh basil, slivered
Salt and pepper
2 tablespoons white wine vinegar
3 tablespoons good quality olive oil
1/2 teaspoon Dijon mustard
Salt and pepper
PREPARATION & DIRECTIONS:
- Heat grill to high heat. Cut zucchini and squash in half horizontally. Sprinkle both with olive oil and season well with a pinch of salt and pepper. Grill zucchini and squash over high heat for 5-6 minutes, turning once halfway through. If your bread isn’t very crusty, toss it on the grill as well for a minute to crisp it up a bit.
- Whisk together vinaigrette ingredients. In a large bowl, add torn bread pieces and drizzle in half of the dressing.
- When zucchini and squash are done on the grill, remove them and chop them into 1/2-inch chunks. Add to the bread along with the cucumber, red onion, and 1 cup of Muir Glen® Organic Diced Tomatoes with Basil. Stir salad together well.
- Drizzle the rest of the vinaigrette over the salad and garnish with capers and slivered basil. Season with a pinch of salt and pepper. Taste it and adjust seasoning to your liking.
While you can serve this salad immediately, it’s best if you let it sit in the fridge for at least 30 minutes.