Saladscountryliving
Grilled Mushroom Panzanella with Tomato Vinaigrette
Panzanella is a summer salad made with stale bread. Here, grilled mushrooms add heft and flavor.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●bowl
📝 Preparation Steps
1
Heat grill to medium-high. Once hot, clean and oil grill grates with canola oil.
Canola oil, for grill grates
2
Toss mushrooms with 1 tablespoon olive oil. Season with salt and pepper. Brush bread with 1 tablespoon olive oil. Grill mushrooms and bread, covered and turning often, until mushrooms are tender and slightly charred and bread is toasted, 3 to ⏱️ 8 minutes for mushrooms and 1 to ⏱️ 2 minutes for bread. Transfer to cutting board; rub bread with 1 garlic clove. Cut mushrooms into pieces. Tear bread into chunks.
3
Finely grate remaining garlic clove into a bowl. Add anchovies, vinegar, and remaining 2 tablespoons olive oil and stir to combine. Cut 1/4 inch off top of tomato and finely grate cut side into bowl just until you reach skin; discard skin. Season with salt and pepper. Add torn bread, arugula, and mushrooms and toss to combine.
4
Arrange arugula mixture on a platter. Top with chicken and any remaining vinaigrette in bowl.
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