Grilled Panzanella Salad

Ingredients

  • 1 lb tomatoes
  • ½ cup of chopped basil
  • 1 English cucumber or 3-4 sweet orange peppers
  • 1 small loaf of sourdough bread
  • 8 oz burrata or mozzarella cheese
  • Olive oil (I used the garlic olive oil from Olive Hill Farm)
  • Seasoning of choice (I used Susie q)

Directions

  1. First, turn on grill to medium heat and let warm up to around 400 degrees.
  2. Cut up tomatoes and thinly slice cucumbers, add to a mixing bowl.
  3. Tear cheese up into ½ inch – 1 inch pieces and add to the cucumber/tomato mixture. Drizzle mixture with olive oil then mix up and set in fridge.
  4. Next cut up the sourdough bread into crouton sized pieces and drizzle with olive oil and preferred seasoning. Place cut up bread onto a veggie tray then place on the grill for about 10-15 minutes, mixing/turning over pieces a couple times.
  5. Once croutons are toasted enough, take off the grill and add to mixing bowl with basil. Enjoy!
Source: created by Michelle Cordova

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Farm Address

2900 Lopez Drive
Arroyo Grande, CA 93420