Grilled Panzananella Salad w/ Sun Dried Tomato Dressing
Monday, 26 May 2008
DescriptionYes, you can grill some salad ingredients! This modified Italian recipe uses leftover bread, and grilling the stale bread keeps it from getting soggy in the salad. It is a nice accompaniment to grilled meats and poultry and the heat level builds as you eat it.
At a glance
4 to 6
For the Hot Sun-Dried Tomato Dressing:
For the Panzananella Salad:
To make the dressing, bring the wine to a simmer in a small saucepan.. Add the chopped tomatoes. Remove from the heat and cool.
In a bowl, combine the remaining dressing ingredients, add the tomatoes and let sit for an hour at room temperature to allow the flavors to blend.
In a bowl, whisk together the olive oil, garlic, and cayenne. Toss the tomatoes in the mixture and marinate for 30 minutes. Remove the tomatoes from the oil and place in a grill basket.
In a grill basket, grill the tomatoes over a medium fire until just heated, about 2 minutes. Brush the bread with the oil and grill for a couple of minutes on each side, until lightly marked. Cut the bread into ½ to 3/4-inch cubes.
In a bowl, toss the remaining salad ingredients together with the grilled tomatoes and bread cubes. Top with the dressing, grated cheese and serve immediately.