I love panzanella salad. It's carbs and veggies and cheese and full of flavor. So when I came across this recipe I knew I had to make it. So I did, last night for dinner. Bonus, this meal boasts at being $10 (or less) total!
Four 3/4" thick slices of italian bread
1/4 c EVOO
2 plum/roma tomatoes, finely chopped
1/2 red onion, finely chopped
1 clove garlic, finely chopped
salt and pepper
2 tbs red wine vinegar
1/4 c grated parmesan cheese
5 fresh basil leaves, cut into ribbons
4 italian sausage links (about 1 lb)
- Preheat a grill to medium. Brush the bread slices with 2 tbs EVOO. In a large bowl, combine the tomatoes, onion and garlic; season with 1/2 tsp salt and pepper. Let stand for 15 minutes. Add the vinegar and remaining 2 tbs EVOO.
- Meanwhile, arrange the bread on the grill and toast on one side, about 2 minutes. Flip and top with half of the cheese; cover and grill for 2 minutes. Let cool slightly, then cut into cubes and add to the tomato mixture. Stir in the basil.
- Pierce the sausage with a fork, arrange on the grill, cover and cook, turning once, until cooked through, about 10 minutes. Thickly slice the sausage and add to the bread salad. Divide among 4 plants and top with the remaining cheese.
- I used tomatoes and basil from mom's garden, onion from mom's house, and left over garlic bread from catering. The only thing I had to purchase was the sausage.
- Being as I used left over bread that was already cooked/grilled, I made croutons for the salad.
- Instead of salt and pepper, I sprinkled with Santa Maria seasoning.
- I topped each plate with a little shredded parm, not grated. Only because 1) I like shredded better, and 2) I didn't read the word grated on the recipe at first. Oops.
- To make this salad a little healthier, I used hot italian turkey sausage. It was good, and a lot less fat. Oh, and I didn't grill it, I cooked them on the stove top.
- Next time, I think I won't "finely chop" the tomato and onion though. It was hard to stab little pieces of veggies.