Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day old bread. Grilling the tomatoes, gives out version a delicious twist.
High heat cooking oil such as sunflower, safflower or grape seed oil, as needed
1 9 oz loaf whole grain bread with seeds, cut into 1 1/4 inch cuves
2 cups grape tomatoes
3 tbsp olive oil, divided
1/4 cup balsamic vinegar
1/2 tsp garlic powder
1/2 tsp dried italian seasoning
1/4 cup lightly packed basil leaves, chopped
Preheat grill to medium and lightly oil grate, To a large bowl, add bread and tomatoes. Drizzle 2 tbsp oil oil over top and toss to coast. Thread bread into skewers Thread tomatoes into separate skewers
Add bread skewers to grill. Grill bread, turning frequently until roasted and golden on all sides. 5 to 6 minutes. About 2 minutes before bread is fully cooked ad tomatoes skewers to grill; grill tomatoes for 1 to 2 minutes, turning frequently until softened and very lightly blistered. Slide bread off skewers and transfer to a large bowl. Gently slide tomatoes off and add into bowl with bread.
Meanwhile in a small bowl, whisk together vinegar, remaining 1 tsp olive oil, garlic powder and Italian seasoning.
Drizzle vinegar mixture over bread and tomatoes and toss to coast. Gently stir in basil.