Summer Panzanella Salad
Ingredients:
1/4 cup balsamic
2 small garlic cloves, minced
1 pint of multicolored tomatoes, halved
1 medium zucchini (about 8 ounces)
1 medium yellow summer squash (about 8 ounces)
2 ears of corn
1/2 red onion
10-15 fresh basil leaves
1/2 tsp dried oregano
1/2 tsp garlic powder
salt and pepper
Optional: feta cheese crumbles on top
Directions:
1. Halve the tomatoes and toss with salt, pepper, oregano, minced garlic, olive oil and balsamic. Set aside.
2. Cut the zucchini and squash in half lengthwise and then again so you have 4 pieces of each. Cut the onion in half. In a large bowl or tray, toss the vegetables and corn with olive oil, salt, pepper, oregano and garlic powder.
3. Preheat grill to high heat - about 400 degrees.
4. Slice bread into 1/2 inch slices - about 8-10 slices. Brush with olive oil and sprinkle with garlic powder on both sides.
5. Start by grilling the corn. Cook the corn 5 minutes before putting other things on the grill because corn takes a little longer.
6. Add the zucchini and squash. Cook for 3-4 minutes per side or until grill marks are nice and dark. Flip.
7. Add the bread to the grill and toast 2-3 minutes per side.
Note: I served this salad with a simple grilled chicken breast for protein. If you are doing this, toss chicken in olive oil, balsamic, salt, pepper, oregano, garlic. Cook about 5 minutes per side on the grill (You can throw it on with the corn)
8. When all vegetables are done, throw in a bowl. Carefully cut everything into even size cubes and toss into the large bowl with the tomatoes that have been marinating.
9. Chiffon the basil and toss it into the bowl. Toss everything gently. Serve right away warm.
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