Grilled Panzanella Salad

• 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
• 2 teaspoons red wine vinegar
• 2 teaspoons fresh lemon juice
• 1 small clove garlic, minced
• Kosher salt and freshly ground pepper
• 3 medium tomatoes, halved
• 6 scallions
• 2 large bell peppers (any color), quartered
• 1 medium zucchini, halved lengthwise
• 1 10 -ounce loaf ciabatta or semolina bread, halved lengthwise
• 1/2 cup torn fresh herbs (basil, mint and/or parsley)
• 1/4 pound thinly sliced salami, cut into 2-inch ribbons

1. Preheat a grill to medium high.
2. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
3. Brush the grill with olive oil.
4. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper.
5. Grill cut-side down until slightly charred, about 2 minutes.
6. Transfer to a baking sheet.
7. Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper.
8. Brush the bread with olive oil.
9. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini.
10. Transfer to the baking sheet and let cool slightly.
11. Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl.
12. Add the herbs, salami, dressing and any juices from the baking sheet.
13. Season with salt and pepper and toss.
14. Per serving: Calories 431; Fat 20 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,066 mg; Carbohydrate 50 g; Fiber 6 g; Protein 15 g
15. Photograph by Antonis Achilleos

extravirgin olive oil, red wine vinegar, lemon juice, clove garlic, kosher salt, tomatoes, scallions, bell peppers, zucchini, bread, basil, salami

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-panzanella-salad-recipe.html (may not work)