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This rustic Italian invention tastes even better when grilled. Smoky notes accent the lushness of ripe tomatoes and crunchy, chewy bread. With a side of grilled chicken, grilled panzanella tomato salad makes an easy summer meal after a long day in the garden. This tomato dish is also elegant enough for entertaining.
Yield: Serves 4
Ingredients
Vinaigrette
- 1 large garlic clove, minced
- 2 T. fresh basil, chopped
- 2 T. olive oil
- 2 T. red wine vinegar
- 1 T. capers
- 1/2 tsp. salt
- 1/4 tsp. pepper
Salad
- 1/2 red bell pepper
- 1 small red onion, cut in half
- 1 small cucumber, cut in half horizontally
- 4 slices crusty artisan bread (about 1/2-inch thick)
- 2 T. olive oil
- 4 large tomatoes
- 1 small head of leaf lettuce, broken apart
into leaves - 1/4 cup freshly grated Parmesan cheese
Preparation
Vinaigrette
In small bowl, whisk all ingredients together, and set aside.
Salad
Preheat grill or grill pan. Brush bell pepper, onion, cucumber and bread with olive oil. Grill vegetables until marked on outside but tender-crisp on inside. Grill bread until toasted.
Cut vegetables and bread into 1-inch chunks, and place in large bowl.
Pour the vinaigrette over the mixture, and toss well. Let sit for 15 to 20 minutes to marinate. Serve over lettuce leaves, and sprinkle with Parmesan cheese.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.
