Grilled Ciabatta Panzanella
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Grilled Ciabatta Panzanella

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

2 large beefsteak tomatoes, chopped
1 medium English cucumber, chopped
1/2cup chopped fresh basil
1/4cup chopped fresh parsley
3/4teaspoon kosher salt
2 medium shallots, finely chopped
1/2cup plus 2 tablespoons PICS extra virgin olive oil
1/4cup plus 2 tablespoons PICS red wine vinegar
1/2teaspoon ground PICS black pepper
1 loaf (16 ounces) Market 32 ciabatta bread, halved lengthwise
1 garlic clove, halved
2 packages (8 ounces each) Market 32 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, tomato mixture and bread to oil 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