Grilled Ciabatta Panzanella
Prep: 20 minutes • Grill: 10 minutes
Makes: 8 (about 2 cups) servings
Header
1 medium English cucumber, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
3/4 teaspoon Weis Quality Iodized Salt, divided
2 medium shallots, finely chopped
1/2 cup plus 2 tablespoons Weis Quality Extra Virgin Olive Oil
1/4 cup plus 2 tablespoons Weis Quality Red Wine Vinegar
1/2 teaspoon Weis Quality Ground Black Pepper
1 loaf (16 ounces) ciabatta bread, halved lengthwise
1 garlic clove, halved
2 packages (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, 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