Grilled Panzanella Salad with Herbes de Provence
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Total Time: 0 hrs 25 mins
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Hands-on Time: 0 hrs 15 mins
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Makes: 4 servings
Ingredients
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3/4 teaspoon
Sea Salt regular 5# pkg. -
1 teaspoon
Herbes de Provence -
1/4 teaspoon
Pepper black medium grind org -
1 head romaine lettuce
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4 teaspoons olive oil
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2 pieces sourdough bread
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1 teaspoon softened butter
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2 cups Roma tomatoes, diced
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1 cup cucumber, cubed
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1/2 cup diced red onions
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2 teaspoons Champagne vinegar (or white wine vinegar)
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1 teaspoon stone-ground mustard
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1/4 cup julienned basil
Directions
1. Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees.
2. Slice the head of lettuce in half lengthwise and rub each half with 1 teaspoon olive oil and 1/4 teaspoon sea salt. For the bread, butter each side and sprinkle with the herbes de Provence and 1/4 teaspoon salt.
3. Place the lettuce and bread on the grill, rotating once during grilling. Lettuce should be slightly charred and just beginning to wilt while bread should be toasted, 4 to 5 minutes. Remove from grill.3. Combine tomatoes, cucumber, red onion and basil in a large bowl. In a separate bowl, whisk together the 3 teaspoons olive oil, champagne vinegar, black pepper, mustard and 1/4 teaspoon sea salt. Pour over the tomatoes mixture and toss until well combined.
4. To assemble salad, place romaine halves on a platter. Cut toasted bread into small pieces and toss with the tomato mixture. Spoon tomato mixture over salad and serve.
