Grilled Panzanella Caprese
Cook Time: 2 - 4 minutes
- 8 slices crusty Italian bread
- 1 cup olive oil
- 1⁄4 cup red wine vinegar
- 2 pints cherry tomatoes
- 1 small red onion, peeled & diced
- 4 tbsp. minced fresh basil leaves
- 3 cups Mozzarella balls
- Kosher salt
- Black pepper
Heat Evo grill to medium. Brush each side of the bread slices with 1⁄4 cup of the olive oil, then toast until lightly browned, a couple of minutes per side. Cut the bread into cubes, then place in a large bowl with the other salad ingredients and toss.
In a small bowl, whisk together the remaining oil and vinegar, then pour over the salad and toss well.
Recipe from Evo.