Let’s face it…bread is awesome! Although it rarely happens in my house sometimes we have left over bread. That’s when we make a Grilled Panzanella Salad!
You don’t have to use the Dual Grilling Grid and Plank Saver to grill your veggies but I find that it helps. Typically a Panzanella is a Tuscan chopped salad of stale bread, onions and tomatoes that is popular in the summer. However I love making this salad anytime of the year and especially during the holidays when we have a lot of extra bread.
I love grilled Heirloom Tomatoes on a Bull Grill! Although this recipe typically calls for stale bread I love the taste of using grilled bread along with grilled heirloom tomatoes. The salad is fresh, crisp, and a great addition to any get together.
Grilled Panzanella
Equipment
- Bull Grill
Ingredients
- 1 loaf sliced French or Italian bread
- 2 baby cucumbers sliced
- 4 whole heirloom tomatoes cut into quarters
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 1/2 whole red onion very thinly sliced
- olive oil spray
- 1/4 cup whole basil leaves chopped finely
- 1/4 cup arugula
- 1 cup fresh mozzarella cubed
- olive oil for drizzling
- sea salt
Instructions
- Preheat the Bull Grill to low-medium. Lightly spray bread with olive oil. Place bread on grill for a few minutes to slightly crisp it.
2. Toss tomatoes and bell peppers in a little olive oil and grill for 10 minutes or until they have grilled marks on them. Remove from heat and allow to cool.
3. Gently combine all ingredients together and toss until they are thoroughly incorporated. Drizzle with olive oil and season to taste.
