Grape Panzanella Salad

This is a lovely yet light salad.  Great for getting back on track.

 

  • 4 slices Italian bread
  • 2 tbsp. olive oil
  • 1 garlic clove, halved
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp. honey
  • ground fresh pepper
  • 1 cup green seedless grapes, halved
  • 1 cup red seedless grapes, cut in half
  • pint of multi- coloured cherry tomatoes, halved
  • 1/2 log of goat cheese, crumbled
  • 1/4 cup fresh basil, chopped fine
  • 1/4 cup toasted pecans

Preheat the oven to 375 degrees. Brush 4 x 1  inch slices of day old Italian Bread with 2 tbsp. olive oil. Spread out on a baking sheet and bake until toasted, turning over once. Transfer to a bowl and set aside.

Cut a garlic clove in half and rub the cut side on the toasted bread. Chop the bread into bite-size pieces. When done, it should measure about 5 cups.

Whisk together the olive oil, red wine vinegar with the honey in a large bowl. Season with a sprinkle of ground pepper.  Add the grapes and tomatoes, tossing to coat.

Divide the bread cubes onto 4 salad plates. Spoon out the grape mixture over the bread, Sprinkle the goat cheese over the top along with the basil and toasted pecans.

This is delightful.

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