Grilled Panzanella Salad is the warmest of early summer days.
Tuscan Tomato-Bread Salad is now roasting in the heat of the grill. Jump on the grill with the addition of tomatoes, apricots, bell peppers, red onions and lemons. The country bread is cut into thick slices, brushed with oil and roasted with the vegetables in the heat of the grill.
Salad dressing is ready in a few minutes. Grated tomatoes make a great base for the sauce. Squeeze the juice of the grated lemon, grated garlic and finally finish the sauce with red wine vinegar, salt, sugar and oregano.
When the vegetables have been grilled for 5-10 minutes, they are cut into bite-sized pieces and mixed in a bowl with the sauce.
See the instructions from SOPA!
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