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Published on Wednesday, 6 August 2014 16:34 - Written by

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Grilled Panzanella Salad

INGREDIENTS

1 eggplant

1 zucchini

1 sweet yellow onion

1 large tomato

1 ear of corn

4 cups bread cubes, cut from a baguette or ciabatta bread

1 cup fresh mozzarella, cubed

1/2 cup fresh basil, sliced

1/4 cup slivered almonds

1/2 cup grated parmesan cheese

1/2 teaspoon each, salt and pepper

1/2 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon mustard

 

DIRECTIONS

Heat a grill pan or grill to medium. Cut the ends off the eggplant, zucchini, onion and tomato and cut into 1 inch slices. Oil the grill surface and place the vegetable slices on the grill along with the corn. Cook until tender and grilled on both sides. Remove from the grill. Let cool and cut into cubes.

In a sauté pan brown the bread cubes in a small amount of oil until crispy on all sides. Place in a large bowl. Add the grilled vegetables and remaining ingredients. Toss to thoroughly coat. Garnish with whole basil leaves, chill for 30 minutes and serve. Serves 6 to 8.