Summer flavors at their best!
Submitted by Alisa

Panzanella Salad

This salad is especially delicious when tomatoes are ripe – the grilled bread is able to soak up all the tomato juices with the dressing."

Ingredients

6 cups 1-inch bread cubes, approximately 1-pound baguette
2 tablespoons olive oil
1 medium red bell pepper (approximately 6 ounces), cut into ¼-inch slices
1 red onion, cut into ¼-inch slices
3 large, ripe tomatoes, diced, or 3 cups grape tomatoes
1 medium cucumber, peeled, deseeded and cut into ¼-inch half moon slices
1 small shallot
½ teaspoon Dijon-style mustard
3 tablespoons red wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil
6 to 8 basil leaves, thinly sliced (chiffonade)


Instructions

Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill plate, to Medium. Toss bread cubes with 2 tablespoons of olive oil. Once grill has preheated for 10 minutes, spread oiled bread cubes evenly along the grill surface. Grill on all sides until croutons are golden all over and completely dried out, approximately 10 to 15 minutes. While bread is grilling, toss pepper and onion slices together in the mixing bowl used for the croutons. When croutons have finished grilling, remove and reserve in a separate large mixing bowl. Add the chopped tomatoes and cucumber to the croutons. Put the pepper and onion on the grill and cook until tender on both sides, approximately 4 to 5 minutes per side. Once vegetables are grilled, remove and add to bowl with croutons, tomatoes and cucumber. While vegetables are grilling, prepare the vinaigrette. Insert the chopping blade into the work bowl of a Cuisinart® Mini Chopper or Food Processor. Add the shallot to the work bowl; pulse to finely chop. Add the Dijon mustard, vinegar, salt and pepper; pulse to combine. With the machine running, add the olive oil slowly through the small opening on the lid until all of the oil is added and the result is an emulsified dressing. Pour dressing over salad and toss together with torn basil leaves. Taste and adjust seasonings accordingly.

Back To Top

Servings

Makes about twelve 1-cup servings

Nutritional Information
Per Serving

Nutritional information per 1-cup serving: Calories 220 (52% from fat) • carb. 23g • pro. 4g • fat 13g • sat. fat 2g • chol. 0mg • sod. 319mg • calc. 41mg • fiber 2g