Grilled Panzanella With Arugula, Olives And Burrata

• 3 tablespoons olive oil, divided
• 2 summer squash or zucchini, quartered lengthwise (about 1 pound)
• 4 (1 1/2-ounce) slices whole-wheat country bread
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1 garlic clove, halved
• 1 tablespoon white wine vinegar
• 6 cups baby arugula
• 1/4 cup oil-cured black olives, pitted and halved
• 4 ounces burrata cheese, divided into 6 pieces, and then sliced into 4 smaller pieces

1. 1. Heat grill (or grill pan) to medium. Brush squash and bread with 1 tablespoon olive oil; season with half of the salt and pepper. Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4-6 minutes). Rub bread with cut side of garlic clove.
2. 2. In a large bowl, combine remaining 2 tablespoons olive oil, remaining salt and pepper, and vinegar; whisk well. Cut squash and tear bread into 1-inch pieces; toss in dressing with arugula and olives. Divide salad among 6 plates, and top each with 4 pieces of burrata. Drizzle with additional olive oil and sprinkle with sea salt, if desired.
3. Note: The sum of constituent fats (saturated, monounsaturated, polyunsaturated) may not always equal the total-fat value.

olive oil, summer, bread, kosher salt, freshly ground pepper, garlic, white wine vinegar, baby arugula, oilcured black olives, burrata cheese

Taken from www.epicurious.com/recipes/member/views/grilled-panzanella-with-arugula-olives-and-burrata-50147120 (may not work)