Grilled Sourdough Panzanella Salad
If you’re looking for the perfect summertime salad I have you covered! This grilled sourdough Panzanella salad is packed full of fresh summer tomatoes, cucumbers, grilled sourdough bread croutons, and drizzled with a homemade tomato water vinaigrette! It doesn’t get more flavorful than this!
Servings: 4 servings
Ingredients
- 3 pounds tomatoes cored and diced
- 2 teaspoons kosher salt
- 4 thick slices sourdough bread
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 shallot minced
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 2 cups sliced cucumber
- 1/2 cup fresh basil
Instructions
- Set a medium-sized mixing bowl under a strainer.
- Add diced tomatoes to the strainer and sprinkle with kosher salt.
- Toss to combine and let the tomatoes sit for at least 15 minutes to help release water from the tomatoes.
- While the tomatoes sweat, start the bread.
- Heat your grill to medium heat.
- Brush both sides of the sourdough bread with 2 tablespoons of olive oil.
- Add the bread to the grill and grill both sides until lightly charred.
- Once toasted, remove from the grill and cut into large chunks, set aside.
- Add your strained tomatoes to a large bowl.
- In the bowl with the tomato water add garlic, shallot, vinegar, and mustard.
- Whisk to combine.
- Slowly stream in the remaining 1/2 cup olive oil until the vinaigrette is formed.
- To the bowl of tomatoes add sliced cucumbers, basil, and bread chunks.
- Add in the desired amount of the tomato water vinaigrette and let sit for 15 minutes before serving.
Nutrition
Serving: 1g | Calories: 315kcal | Carbohydrates: 51g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 1068mg | Fiber: 6g | Sugar: 14g