Grilled Panzanella Salad with Herbes de Provence
Total Time: 00h 30m
Hands-on Time: 00h 25m
Makes: 4 servings
This twist on panzanella salad brings this classic into the realm of grilling, keeping the spotlight on lightly charred lettuce, fresh tomatoes and crisp cucumbers, and introducing fragrant Herbes de Provence into the mix.
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Ingredients
- 1 head romaine lettuce
- 2 + 3 teaspoons olive oil, divided
- 1/4 + 1/4 + 1/4 teaspoon Frontier Co-op® Sea Salt, divided
- 2 pieces sourdough bread
- 1 teaspoon softened butter
- 1 teaspoon Frontier Co-op® Herbes de Provence
- 2 cups Roma tomatoes, diced
- 1 cup cucumber, cubed
- 1/2 cup diced red onions
- 1/4 cup julienned basil
- 2 teaspoons Champagne vinegar (or white wine vinegar)
- 1/4 teaspoon Frontier Co-op® Black Pepper
- 1 teaspoon stone-ground mustard
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
