Panzanella with Grilled Bread, Tomatoes, Basil, Arugula, and Red Wine Vinaigrette

Ingredients

1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1 ciabatta loaf, cut into 1-inch cubes (12 cups)
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound assorted heirloom tomatoes, cut into 3/4-inch cubes
1 pound fresh mozzarella cheese, cut into 1/2-inch cubes
3/4 cup chopped fresh basil
1/2 cup baby arugula
1/4 cup finely chopped shallots
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1 ciabatta loaf, cut into 2.5cm cubes (12 cups)

1/4 cup red wine vinegar

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
500g assorted heirloom tomatoes, cut into 1.5cm cubes
500g fresh mozzarella cheese, cut into 1cm cubes
3/4 cup chopped fresh basil
1/2 cup baby rocket

1/4 cup finely chopped eschalots

Directions

PREP TIME
25
MINS
COOKING TIME
15
MINS
Serves
4
Make-Ahead:
The garlic oil can be made up to 6 hours ahead, covered and refrigerated. Bring to room temperature before using.
Make-Ahead:
The garlic oil can be made up to 6 hours ahead, covered and refrigerated. Bring to room temperature before using.

Prepare the barbecue for medium-high heat.

Using a large heavy knife, mash the garlic with a pinch of salt into a paste. Transfer the  garlic to a small bowl and add 1/2 cup of olive oil in a slow stream, whisking until combined well.

Brush the bread slices with 1/4 cup of the garlic oil. Grill until golden, about 5 minutes per side. Cut the bread into cubes.

Whisk the vinegar into the remaining garlic oil. Season the vinaigrette to taste with salt and pepper.

In a large bowl, toss the grilled bread, tomatoes, mozzarella, basil, arugula, and shallots with enough vinaigrette to coat. Let stand 10 to 15 minutes at room temperature to allow the flavors to develop, then toss again just before serving. 

 

Prepare the barbecue for medium-high heat.

Using a large heavy knife, mash the garlic with a pinch of salt into a paste. Transfer the garlic to a small bowl and add 1/2 cup of olive oil in a slow stream, whisking until combined well.

Brush the bread slices with 1/4 cup of the garlic oil. Grill until golden, about 5 minutes per side. Cut the bread into cubes.

Whisk the vinegar into the remaining garlic oil. Season the vinaigrette to taste with salt and pepper.

In a large bowl, toss the grilled bread, tomatoes, mozzarella, basil, rocket, and eschalots with enough vinaigrette to coat. Let stand 10 to 15 minutes at room temperature to allow the flavors to develop, then toss again just before serving.