Recipes of the Month,
July, 2018
                
                           Grilled Garlic Bread Panzanella Salad

1 stick unsalted butter
2 tablespoons minced garlic
1 teaspoon chopped tarragon
1/2 loaf day-old sourdough bread-about 3/4 of a pound, cut into
1 inch slices
3 pounds ripe tomatoes, cut into 1/2 inch cubes or cherry tomatoes,
quartered
1/2 small red onion sliced very thin
1 lemon, sliced into thin half-moons
3 tablespoons capers, drained and rinsed
juice of 1 lemon
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, plus more as needed
1/4 cup fresh basil, thinly sliced
salt and pepper to taste
freshly grated Parmiagiano-Reggiano cheese

Pre-heat gas grill or grill pan to high

Combine red onion with a cup of cold water and set aside. In a small
bowl, combine the butter, garlic, and tarragon. Spread both sides of
each slice of bread with the butter mixture. Grill each side over
direct heat until grill marks appear, about 2 minutes. Check the
bread often because it burns easily. Transfer to a rack and allow to
cool. Cut the bread into 3/4 inch cubes and add to a large salad bowl.

Combine the lemon juice, vinegar, and salt and pepper in a small
bowl and whisk until the salt dissolves. While still whisking, drizzle
in the olive oil until it is well combined with the lemon mixture.
Remove the onions from the water and add to the bread cubes along
with the tomatoes, lemon slices, and capers. Toss to combine. Drizzle
the salad with the lemon mixture and toss until incorporated. Gently
stir in the fresh basil. Adjust seasoning if necessary. Generously top
with grated cheese and serve.

Serves 4-6.






  
                               




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