Grilled Ciabatta Panzanella | Price Chopper Cooking How-To

In just 30 minutes, this grilled ciabatta panzanella can be the perfect addition to your outdoor summertime meal! Prep: 20 minutes Grill: 10 minutes • Serves: 8 2 large beefsteak tomatoes, chopped 1 medium English cucumber, chopped ½ cup chopped fresh basil ¼ cup chopped fresh parsley ¾ teaspoon kosher salt 2 medium shallots, finely chopped ½ cup plus 2 tablespoons extra virgin olive oil ¼ cup plus 2 tablespoons red wine vinegar ½ teaspoon ground black pepper 1 loaf (16 ounces) ciabatta bread, halved lengthwise 1 garlic clove, halved 2 packages (8 ounces each) fresh mozzarella pearls, drained 1. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss tomatoes, cucumber, basil, parsley and ¼ teaspoon salt. In large bowl, whisk shallots, ½ cup oil, vinegar, pepper and ¼ teaspoon salt. 2. Brush cut sides of bread with remaining 2 tablespoons oil; sprinkle with remaining ¼ teaspoon salt. Place bread, cut sides down, on hot grill rack; cover and cook 10 minutes or until lightly toasted and grill marks appear, turning once. Rub cut sides of bread with garlic; tear into bite-size pieces. Add mozzarella and bread to tomato mixture; toss to combine. Makes about 15 cups. Approximate nutritional values per serving: 529 Calories, 38g Fat (15g Saturated), 70mg Cholesterol, 514mg Sodium, 28g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 19g Protein