Grilled Panzanella Salad

   Here I am yet again on this grilling "kick". Any opportunity as a Southern Californian that I have to be outside on a 74 degree evening and grill my dinner makes me oh so content. I not only get that wonderful grilled flavor that I crave, but I know I can have a beautiful meal without all the fat. In my opinion, olive oil salt & pepper is a magical combination. So simple, yet so amazingly complex once you sear it into any food.

 If you have never had a panzanella salad, I don't know if you should start with this recipe...it could ruin you from all others you will try in your lifetime. It's that delicious. Panzanella is a bread salad. Traditionally made with day-old bread torn and tossed with an acidic dressing and other ingredients that soak into the bread and loveliness happens. This is by no means a traditional panzanella, but that's the wonderful thing about cooking...I can do what ever the hell I want! :)   

(Like that bit of attitude I gave you there?)

  Because we are grilling this bread, it's less of a necessity to use day-old bread so feel free to make this TODAY!  

 One word of advice (or warning- however you want to think of it). This salad is best if it sits for at least an hour to meld the flavors. So feel free to make it ahead of time! Great to bring for your next potluck affair or picnic. Most people have never heard of "panzanella salad" so you will not only feel like you are introducing people to something new, but it is a very simple dish to make and incredibly impressive! Oh, and did I mention delicious??

Grilled Panzanella Salad (serves about 8)

1 loaf ciabatta bread (cut into 1 inch thick slices)

1 eggplant

2 bunches asparagus

1/2 red onion, diced

1 cup pear tomatoes (red & yellow are wonderfully colorful!)

4 Tbs capers, rinsed & drained

1/2 cup halved or sliced kalamata olives

1/2 cup red wine vinegar

4 large cloves garlic, minced

1/2 cup extra virgin olive oil

10 basil leaves, julienned

Kosher salt & fresh ground pepper

Olive oil for grilling

  Start by drizzling the bread, eggplant & asparagus in olive oil, salt & pepper. Set aside. Preheat grill to med-high heat.

  Now let's start on the other "players" in this salad.

   Halve the tomatoes, rough chop the capers. Toss in a large bowl with the red onion, basil, and olives. Set aside

   In a small bowl, whisk red wine vinegar, garlic, extra virgin olive oil, salt & pepper. Set aside.

   On to the grill! I had a little help by my amazing husband for this part because it was that inevitable part of my evening where I had to put my little munchkin to bed. If there is anywhere I will happily hand over the reins to my hubby, it's at the grill. Thanks, babe! But I made it in time to enjoy a glass of pinot with him.

 The veggies were grilled until tender and with a nice char on both sides (about 8-10 min) and the bread was about 2 min per side. 

   Once you have your delicious grilled goodies, chop them up! Toss them with the tomato-basil mixture. Then toss the vinaigrette and let sit for about an hour at room temperature to meld all those flavors.

Dig in! Wonderful with any grilled meat and perfect as any side dish or first course.

Grilled Panzanella Salad (serves about 8)

1 loaf ciabatta bread (cut into 1 inch thick slices)

1 eggplant

2 bunches asparagus

1/2 red onion, diced

1 cup pear tomatoes (red & yellow are wonderfully colorful!)

4 Tbs capers, rinsed & drained

1/2 cup halved or sliced kalamata olives

1/2 cup red wine vinegar

4 large cloves garlic, minced

1/2 cup extra virgin olive oil

10 basil leaves, julienned

Kosher salt & fresh ground pepper

Olive oil for grilling

  Preheat grill to med-high heat. Lightly coat the bread, eggplant & asparagus in olive oil and season with salt & pepper. Set aside. 

  Halve the tomatoes, rough chop the capers. Toss in a large bowl with the red onion, basil, and olives. Set aside.

  In a small bowl, whisk red wine vinegar, garlic, extra virgin olive oil, salt & pepper. Set aside.

 Grill the eggplant about 4 minutes per side or until tender and nice grill marks. Grill the asparagus for about 7-8 minutes or just tender and nice grill marks. Grill the bread 1-2 minutes per side or until a light char on both sides.

 Toss the warm veggies with the tomato-basil mixture. Then toss the vinaigrette and let sit for about an hour at room temperature to meld all those flavors. Serve as a starter or side dish. Enjoy!