Delicious & Easy

Farmers Market Grilled Green Tomato Panzanella Salad


Toast Your Bread

Preheat oven to 400 degrees F.

On a baking sheet toss torn bread with 1 tablespoon olive oil and spread out in an even single layer. Bake, tossing halfway through, until crisp and golden brown like a crouton, about 5 minutes. Set aside.

Grill Your Tomatoes

Heat a grill or grill pan to medium-high. Brush green tomatoes on both sides with olive oil (1 tablespoon total) and grill, about 5 minutes per side, until softened and lightly charred.

Transfer to a large serving plater or divide among plates. Season with salt and pepper and top with mozzarella.

Make a Tapanade

In a medium bowl, toss cherry tomatoes, celery, pine nuts, toasted bread, vinegar, chili flakes, and 3 tablespoons olive oil; season with kosher salt and pepper. Taste for seasoning, adjust. Add basil leaves and toss again.

Bring it all Together

Spoon cherry tomato and celery mixture over grilled tomatoes and mozzarella; drizzle with olive oil and extra sprinkle of sea salt and serve.

Ingredients for

Farmers Market Grilled Green Tomato Panzanella Salad

1 square focaccia bread, thick white bread or baguette, torn into bite-size pieces
3 firm green tomatoes, sliced ½ inch thick
8 ounces fresh mozzarella or burrata, torn into large pieces
1 cup cherry tomatoes, halved
3 stalks celery, thinly sliced
1 tablespoon pomegranate vinegar or red wine vinegar
1 teaspoon chili flakes
1/4 cup toasted pine nuts
handful basil leaves
5 tablespoons Extra-virgin olive oil, divided, plus extra to garnish
sea salt & freshly ground black pepper

Instructions for

Farmers Market Grilled Green Tomato Panzanella Salad

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