Grilled Panzanella with Heirloom Tomatoes

Name: Grilled Panzanella with Heirloom Tomatoes
Yield: serves 6 to 8 as a first course
Ingredients: 1 (1-pound) loaf day-old rustic bread, such as pugliese or ciabatta; 6 cloves roasted garlic (page 192); 1/2 teaspoon coarse sea salt; 3 tablespoons extra-virgin olive oil, plus more for brushing; 1/3 cup Champagne or white balsamic vinegar; 1/2 teaspoon sweet pimentón (Spanish smoked paprika); 3/4 cup extra-virgin olive oil; Sea salt; 1 red bell pepper, roasted, peeled, and torn into narrow strips; 4 green onions, finely chopped (including half of greens); 8 ounces haricots verts or baby Blue Lake green beans, blanched, drained, and cut into julienne; 8 ounces tomatoes in mixed colors, cut into bite-sized pieces; 3 lemon or English cucumbers, cut into small wedges; 1/3 cup black oil-cured olives, pitted; 3 tablespoons capers, rinsed and drained; Kosher salt and freshly ground black pepper; 1 dozen fresh basil leaves, torn into bite-sized pieces; 4 ounces Parmesan cheese, cut into thin shavings

January 24, 2012

Panzanella is a rustic Italian bread salad, created to use leftover bread. The vibrant tomatoes add moisture to the stale bread for a great summer main course or side dish. In this version, the bread is grilled for extra flavor. If your tomatoes are not at the peak of flavor, grill them, cut side down, until marked to bring out their natural sugars. Cut them into chunks and toss in the dressing before adding to the salad.

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