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Grilled Eggplant and Roasted Tomato Panzanella Salad
Dive into the vibrant flavors of summer with this exquisite Grilled Eggplant and Roasted Tomato Panzanella Salad! Each bite offers a delightful contrast of smoky, tender grilled eggplant and sweet, caramelized roasted cherry tomatoes, beautifully complemented by creamy fresh mozzarella and fragrant basil. This Tuscan classic, dating back to the 16th century, was originally crafted to utilize stale bread, but in this modern rendition, it transforms into a spectacular dish for any gathering. Not only is it a feast for the eyes, but it also captures the essence of Italian cuisine, making it a satisfying meal that’s perfect for warm evenings or special occasions.
Ingredients
- Eggplant
- 1 large, sliced into 1/2-inch rounds
- Cherry tomatoes
- 2 cups
- Crusty bread
- 4 cups, cubed (preferably day-old)
- Fresh mozzarella
- 8 ounces, cubed
- Red onion
- 1 small, thinly sliced
- Fresh basil
- 1/2 cup, torn
- Olive oil
- 3 tablespoons, divided
- Balsamic vinegar
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with 2 tablespoons of olive oil, then season with salt and pepper.
- Grill the eggplant for 3-4 minutes per side, until tender and lightly charred. Remove from the grill and let cool.
- Preheat the oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the tomatoes in the oven for 15-20 minutes, or until they start to burst and caramelize. Remove from the oven and let cool.
- In a large bowl, combine the grilled eggplant, roasted tomatoes, red onion, cubed bread, fresh basil, and mozzarella.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and additional salt and pepper to taste.
- Pour the dressing over the salad and toss gently to combine, ensuring that all ingredients are well coated.
- Let the salad sit for 10-15 minutes to allow the flavors to meld together.
- Serve the panzanella salad as a refreshing main course or as a delightful side dish. Enjoy!
Tips
- Feel free to substitute other vegetables like zucchini or bell peppers for added flavor and variety.
- For a gluten-free option, use gluten-free bread or omit the bread entirely and serve the salad over a bed of greens.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 20 minutes Cook Time: 25 minutes Calories: 320 Fat: 18g Carbs: 32g Protein: 10g Sodium: 300mg Sugar: 5g
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