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Grilled Sourdough Panzanella - Recipe

A great summer salad to showcase summer tomatoes and grilled bread.
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Grilled Sourdough Panzanella Recipe
  • Heat grill to medium heat.
  • Brush bread with 1/4 cup olive oil and 1/4 teaspoon of kosher salt and a few grinds of pepper. Grill bread on both sides, watching closely, until nicely browned.
  • When bread is cool enough to handle, cut into 1/2 inch cubes.
  • In a small bowl, soak the shallots in the vinegar for 10 minutes. With a slotted spoon, transfer the shallots to a large bowl, reserving the vinegar.
  • Sprinkle the garlic with 1/4 teaspoon kosher salt and mash into paste with the side of a chef's knife. Whisk the mashed garlic, the remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper into the reserved vinegar. Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with shallots.
  • Season the panzanella to taste with salt and pepper and serve.
Prep Time: 20 minutes
Cook Time: 5 minutes
Container: Large Salad Bowl
-4 slices 1/2 inch thick sourdough bread
-1/2 cup extra virgin olive oil
- kosher salt and black pepper
-1 small shallot
-3 tablespoons red wine vinegar
-1 clove garlic, coarsely chopped
-1 1/2 pounds ripe, meaty tomatoes, cut into 1/2 cubes (1 1/2 cups)
-1 small English cucumber, cut into 1/2 cubes (1 1/2 cups)
-3 tablespoons fresh basil, chopped
-3 tablespoons fresh mint, chopped
-2 tablespoons capers, drained, rinsed