Grilled Fruit Panzanella

Ingredients

Total Yield: 4 servings

• 170 g (6 oz) bread (about 3 slices)

• 227 g (8 oz) cucumber, sliced in half lengthwise (1 medium)

• Dressing

• 85 g (3 oz) olive oil, divided

• 57 g (2 oz) pomegranate molasses (optional)

• 29 g (1 oz) fresh lemon juice

• Salt and pepper to taste

Salad Assembly

• 170 g (6 oz) cherry tomatoes, sliced in half

• 170 g (6 oz) fruit (peaches, watermelon, apricots, or pears work well), sliced into 1 inch thick pieces

• 57 g (2 oz) romaine, arugula, or boston lettuce, washed and torn (1 head, or about 3 Cs)

• 29 g (1 oz) mint leaves, torn (about ¼ C)

• 29 g (1 oz) parsley leaves, chopped (about ¼ C)

• 227 g (8 oz) feta cheese (or vegan feta)

Prep Method

1. Preheat grill, clean with wire brush. Lubricate the grill with a rolled towel that has been dipped in vegetable oil.

2. Lightly oil the bread, cucumber, and fruit with 27 g (2 Tbsp) of the olive oil. Place the items on a hot grill at a 45 degree angle to the grill and cook until grill marks appear, about 4-5 minutes.  Rotate vegetables 90 degrees and continue to grill to create the grill marks (quadrillage). Repeat on the other side. Remove from the grill and set aside.

3. Meanwhile make your vinaigrette: whisk together remaining olive oil with pomegranate molasses, lemon juice, salt and pepper.

4. Once cucumber, bread, and fruit are cool enough to handle, tear the bread into 2 inch pieces, cut the cucumber into ½ inch slices, and cut the fruit into ½ inch pieces.

5. In a bowl, add the lettuce, cherry tomatoes, cucumber, mint, parsley, chives and fruit. Toss in the vinaigrette and top with feta cheese and bread.