Grilled Panzanella Salad

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4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
4 teaspoons red wine vinegar, plus a little more for drizzling
2 teaspoons fresh lemon juice
2 cloves garlic, minced
Kosher salt and freshly ground pepper
½ pint grape tomatoes
1 red onion, quartered
2 large bell peppers (any color), quartered
1 medium zucchini, chopped in 2 inch chunks
1 (10-ounce) loaf ciabatta or French bread, sliced in thick slices
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced pastrami, cut into 2-inch ribbons

Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon kosher salt, and pepper to taste in a bowl.
Preheat the oven to 400 degrees. Lightly brush the tomatoes with olive oil and roast for 18 minutes, or until soft. Set aside.
Brush the grill with olive oil.

Put the red onions, peppers and zucchini in a bowl; drizzle with olive oil and vinegar and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until cooked and toasted, about 2 minutes per side for the bread and 3 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly. Store vegetables together and bread in a cool dry place until ready to serve. Just before serving, cut the onions, peppers, zucchini, and bread into bite-size pieces; transfer to the bowl. Add the tomatoes, herbs, pastrami, dressing and any juices from the baking sheet. Season with salt and pepper and toss. Serve immediately.

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