I am always looking for a new way to spice up a salad. So when I came across this recipe, I knew I had a winner. Grilled tomatoes and bread served over a nice green salad. The smokiness of grilled tomatoes and bread add a unique flavor to this salad.
I served the salad with the bread and tomatoes on the skewer. It gave a little more pizazz to the dish.
Panzanella Skewers – (From Weber’s Way to Grill)
- 1 small loaf of Italian bread
- 1 pint cherry tomatoes
- 4 cups baby arugula or mixed greens
- 1/3 cup basil leaves, coarsely chopped
- 2 tbs freshly grated Parmigiano-Reggiano cheese
- vinaigrette (see recipe below)
- 2 tbs sherry vinegar
- 1 tsp dijon mustard
- 1/2 tsp finely chopped garlic
- 6 tbs extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Pre-heat the grill to medium heat (350 to 450 degrees Fahrenheit)
Whisk the vinegar, mustard and garlic. Slowly drizzle the olive oil while whisking to make an emulsified dressing. Once you have added the oil, season with salt and pepper. Taste it to see, you may have to adjust the seasoning.
Wash the tomatoes to remove any residue.
Dice the bread so that it just a tad bigger than the tomatoes.
Add the bread and tomatoes to a bowl and toss with 2 tbs of the vinaigrette.
Skewer the bread and tomatoes alternating between the two. It should make about 4 skewers.
Place the skewers directly on the grates over direct heat and grill for about 1 minute on each side.
In a salad bowl, toss the greens and basil with the vinaigrette. Then portion the greens into separate bowls. Lightly brush any remaining vinaigrette onto the skewers. Place one skewer on each salad. Sprinkle the cheese over the salads and serve.
This salad was awesome. The toasty bread and freshly grilled tomatoes were a hit.