Thursday, November 23

Panzanella Skewers with Sherry Vinaigrette

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.

Panzanella Skewers

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)

Vinaigrette

  • 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.

whisk the dressing

Wash the tomatoes to remove any residue.

Cherry Tomatoes

Dice the bread so that it just a tad bigger than the tomatoes.

Dice the bread

Add the bread and tomatoes to a bowl and toss with 2 tbs of the vinaigrette.

Toss with the vinaigrette

Skewer the bread and tomatoes alternating between the two.  It should make about 4 skewers.

Making the skewers

Place the skewers directly on the grates over direct heat and grill for about 1 minute on each side.

Grill over direct Heat

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.

Money Shot

This salad was awesome.  The toasty bread and freshly grilled tomatoes were a hit.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

4 Comments

  1. I've been wondering for a while now, but what is that utensil you're using in the second picture?

  2. That is a GREAT way to grill up a salad. I love this and am going to use the technique. Maybe with a grilled romaine too?

    The best part of food blogging is seeing a post like this and the "AHA!" moment. Thanks for posting, you've inspired me, my friend.

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