Grilled Panzanella

Name: Grilled Panzanella
Yield: 4 servings
Ingredients: Grilled Tomatoes; 1 bunch scallions; 2 tablespoons olive oil; 2 cups arugula; 2 tablespoons red wine vinegar; Salt; Pepper; 4 thick slices country-style bread (crusts removed); 1 garlic clove, halved

Alfia Muzio4 servingsSource

salad italian arugula cherry tomato starter side dinner lunch nut free dairy free vegan vegetarian easy weeknight meals grilling epicurious

Ingredients

Grilled Tomatoes

1 bunch scallions

2 tablespoons olive oil

2 cups arugula

2 tablespoons red wine vinegar

Salt

Pepper

4 thick slices country-style bread (crusts removed)

1 garlic clove, halved

Method

Prepare Grilled Tomatoes.

Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.