Grilled Panzanella Salad

INSTRUCTIONS

1. Prep the charcoal grill and start the grill.

2. In a large bowl that you think can fit all of the ingredients, place the tomatoes and about 1 ½ teaspoons of salt. Gently stir salt through tomatoes.

3. With a pastry brush/kitchen brush, brush oil onto both sides of each slice of bread and place on a baking sheet or platter large enough to accommodate all of the slices and whole garlic cloves. You will probably use about 1/2 cup oil here. The remaining oil is for the salad.

4. Place the slices of bread onto the grill ensuring that they do not burn (a little char is ideal). When the bread is grilled on both sides, remove from the heat of the grill.

5. When the bread is cool enough to touch or holding it with tongs, hold garlic clove in hand and rub over bread gently, both sides. Continue until all bread has garlic on it. With a serrated knife, cut the bread into approximately ¾” cubes.

6. Taste the tomatoes to see if you want to use more salt, if tomatoes have released a lot of liquid, pour the liquid from the bowl and set aside in a measuring cup. You’ll add it back in later. Add more salt if necessary, to taste.

7. Add the torn mozzarella to tomatoes. Add basil. Toss together. Add grilled bread cubes to the same bowl. Add the red wine vinegar, remaining olive oil, and salt. Gently mix together.

8. Taste and adjust seasoning. If the tomatoes produce liquid that was save pour some (¼ cup) of it into salad if you would like it a little more moist.