Chef Ryan Wolf from Mount Vernon Country Club shows us how to grill a Panzanella salad.
Grilled Panzanella Salad
Prep time 30 minutes
1 small Boule
¾ cup oven roasted red tomatoes, cut in quarters
¾ cup oven roasted yellow tomatoes, cut in quarters
½ cup small diced red onion
1 teaspoon garlic, minced
½ cup capers (rinsed)
1 cup chopped basil
2 teaspoons Dijon mustard
2 oz. white balsamic vinegar
4 oz. olive oil
Salt & pepper to taste
Slice the boule into ½ inch slices, brush with olive oil and grill over high heat. Dice the bread into medium sized chunks (6-8 cups) and place in a medium sized bowl.
Dice the tomatoes, onions and garlic according to the recipe and add to the bowl with the bread, stir to combine.
In a separate small bowl, combine the Dijon mustard, white balsamic vinegar, olive oil and salt & pepper, whisk to combine. Pour the finished vinaigrette over the panzanella salad and mix well to marinate.
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