Grilled Sourdough Panzanella - Recipe - FineCooking
"If you’ve never had a bread salad, you’re missing out on a great way to both use up leftover bread and showcase summer tomatoes. Bread salads are common in the Mediterranean and the Middle East, where cooks use stale bread as the primary ingredient. In this Italian version, called panzanella, we char the bread on the grill for added flavor. If you don’t feel like grilling the bread, you can toast it in a grill pan or under a low broiler...."
INGREDIENTS
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4-1/2-inch-thick slices (about 8 oz.) from the center of a round sourdough loaf (a boule)
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1/2 cup extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1 small shallot, sliced into thin rings
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3 Tbs. red-wine vinegar
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1 small clove garlic, coarsely chopped
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1-1/2 lb. ripe, meaty tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
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1 small English cucumber, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
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3 Tbs. chopped fresh basil
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3 Tbs. chopped fresh mint
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2 Tbs. capers, drained and rinsed
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