Grilled garlic bread panzanella
Bread
Italian cuisine
Grill
We're having a rarish streak of heat and humidity, so cooking is not high on my list of things to do. For supper I decided to throw together some odds and ends I had left over. I had about a quarter loaf of “French” bread (the kind from a grocery store you might use to make garlic bread), a pint of cherry tomatoes, basil, and some left over hard salami. I decided to turn it into a panzanella, so added some olive oil, sherry vinegar, Pecorino, and garden herbs to the mix. The bread was still soft, so I used my grill to toast it, then rubbed it with cut garlic. Cubed and tossed with the other ingredients, it softened nicely but maintained some texture. The garlic and herbs permeated the mixture, and elevated a peasant salad into a satisfying hot weather meal.
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