From My Recipe Box to Yours: Bread Salad (Panzanella)

First off, I must give Brittany credit for giving me the idea to make this for one of my dinners this week. She also gave me an idea of what is in the salad, then I went onto FoodNetwork.com to enhance my search for ingredients and how to change it.

Panzanella is basically like macaroni or potato salad, but the main ingredient is bread (bet you didn't see that coming). You have to use rustic bread so it can stand up to the dressing. Then you mix a whole bunch of vegetables with it, drizzle vinaigrette over it you have a yummy salad! I made this as a main course, so I added some meat to it, but it would make the absolute perfect side dish for a summer steak dinner. Why? This particular recipe calls for grilling everything. You just have to grill the vegetables and then cut them up into bite size pieces! While you are doing that, the other cook can grill up the steaks and voila, you only used one pan (or an actual grill), some cutting boards and a knife! Simple, easy, and very light. Yummy!

Alright, here goes!

Dressing, mix all together and set aside:

Olive oil (about 2 tablespoon, extra virgin)

Balsalmic vinaigrette (about 2 teaspoons)

Lemon juice (about 2 teaspoons)

One clove garlic, minced

Salt and pepper to tasted

Vegetables:

Olive oil for brushing

3 tomatoes, cut in half

1 red bell pepper, quartered

1 medium zucchini, cut in half lengthwise

5 scallions

About 2/3 of a 1 lb ciabatta loaf (or other rustic bread)

1/2 c parsley and basil combined (whatever ratio you want, or substitute any of your favorite herbs)

Grill the vegetables and bread until desired flavor, brushing with oil before placing on the grill. Set aside to cool slightly. When cool enough to handle, cut everything into bite size pieces and place in a bowl. Toss with the herbs and dressing. Enjoy!