Grilled Panzanella Salad

Summer has finally arrived in South Carolina!!  The weather here has been so murky lately -- clouds and rain -- totally atypical of springtime in the South.  This past week has been a total change -- sunshine and in the 80s!  This kind of weather gets me in the mood to fire up the grill!  My husband is in charge of the grill in this house and he does an amazing job -- but I'm always looking for unique recipes that include grilled food -- and this recipe fits the bill perfectly!  

I love panzanella salads because they incorporate my favorite things -- fresh veggies, meats, cheeses and bread, all in one fabulous bowl!  And this salad is particularly fabulous with it's tangy dressing, sliced salami and grilled veggies.  Yum.  This is the perfect side dish to your weeknight or weekend grilling!  

Grilled Panzanella Salad (serves 6-8)

2 tbsp extra virgin olive oil, plus more for brushing

2 tsp red wine vinegar

2 tsp fresh lemon juice

1 small clove garlic, minced

salt and pepper

3 medium tomatoes, halved

6 scallions 

2 large bell peppers, any color, quartered

1 medium zucchini, halved lengthwise

one 10 oz loaf ciabatta, halved lengthwise

1/2 c. fresh torn herbs (basil, parsley)

1/4 lb thinly sliced salami, cut into 2 inch ribbons

1.  Preheat grill to medium high.  Make the dressing: whisk extra virgin olive oil, vinegar, lemon juice, garlic, salt and pepper.  

2.  Brush grill with extra virgin olive oil.  Put tomatoes in bowl; drizzle with oil and season with salt and pepper.  Grill about 2 minutes and transfer to baking sheet.  Oil and grill all veggies and bread.  Cool.

3.  Cut up veggies and bread into bite sized pieces.  Add herbs, salami, dressing and any veggie juices.  Toss and serve.