Grilled Tomato Panzanella Salad

Grilled Tomato Panzanella Salad
Serves 4-6
Adapted from Bon Appetit recipe

Ingredients Amount
Red Wine Vinegar 1/4 cup
Shallots, minced 3 Tblsp.
Dijon Mustard 1 Tblsp.
Day Old Cornbread, cut into 1 inch wide slicess for grilling 1 small loaf
Red onion, cut into 3/4 inch slices 1 large
Cherry or Grape tomatoes, cut in half 12 oz.
Baby Arugula 1 – 5 oz. package
Fresh basil leaves, roughly chopped 2 cups
English cucumber, halved and thinly sliced 1
Optional:  Black pitted olives, halved 1/2 cup


Make the vinaigrette:  whisk the vinegar, shallots, and mustard in small bowl to blend.  Gradually whisk in the oil.  Season with salt & pepper to taste.

Prepare your grill for medium high.  Brush the corn bread slices with a small amount of olive oil.  Grill bread just until grill marks appear, about 2 minutes per side.  Transfer to a cutting board to cool.

Brush the onion slices with a small amount of olive oil and sprinkle with salt & pepper.  Grill the onions rounds until tender, about 6 minutes per side.  Transfer to a serving bowl, separating the onion rings.

Cut the grilled corn bread into 1-inch cubes and add to the onions.  Next add the tomatoes, arugula, basil, cucumbers, and olives .  Add the vinaigrette and toss to coat.  Enjoy!