Grilled Ciabatta Panzanella
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Grilled Ciabatta Panzanella

Prep: 20 minutes
Grill: 10 minutes • Serves: 8

2large beefsteak tomatoes, chopped
1medium English cucumber, chopped
1/2cup chopped fresh basil
1/4cup chopped fresh parsley
3/4teaspoon kosher salt
2medium shallots, finely chopped
1/2cup plus 2 tablespoons extra virgin olive oil
1/4cup plus 2 tablespoons red wine vinegar
1/2teaspoon ground black pepper
1loaf (16 ounces) ciabatta bread, halved lengthwise
1garlic clove, halved
2packages (8 ounces each) fresh mozzarella pearls, drained

1.Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss tomatoes, cucumber, basil, parsley and 1/4 teaspoon salt. In large bowl, whisk shallots, 1/2 cup oil, vinegar, pepper and 1/4 teaspoon salt.

2.Brush cut sides of bread with remaining 2 tablespoons oil; sprinkle with remaining 1/4 teaspoon salt. Place bread, cut sides down, on hot grill rack; cover and cook 10 minutes or until lightly toasted and grill marks appear, turning once. Rub cut sides of bread with garlic; tear into bite-size pieces. Add mozzarella and bread to tomato mixture; toss to combine. Makes about 15 cups.

Approximate nutritional values per serving: 

529 Calories, 38g Fat (15g Saturated), 70mg Cholesterol,
514mg Sodium, 28g Carbohydrates, 1g Fiber, 2g Sugars,
0g Added Sugars, 19g Protein