Grilled Panzanella Salad
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
52
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Red Wine Vinegar2 tsps
Lemon Juice (fresh)1 small
Garlic (clove, minced)3 medium
Tomatoes (halved)1 medium
Zucchini (halved lengthwise)Directions:
1
Preheat a grill to medium high
2
Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl
3
Brush the grill with olive oil
4
Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper
5
Grill cut-side down until slightly charred, about 2 minutes
6
Transfer to a baking sheet
7
Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper
8
Brush the bread with olive oil
9
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
10
Transfer to the baking sheet and let cool slightly
11
Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl
12
Add the herbs, salami, dressing and any juices from the baking sheet
13
Season with salt and pepper and toss
14
Photograph by Antonis Achilleos