Andrew Purcell
Hands-On Time
25 Mins
Total Time
40 Mins
Yield
Serves 6

What’s better than a salad that is mostly croutons? That’s a rhetorical question. A Panzanella is just that, a traditional Italian salad that features cubes of deliciously toasty, grilled bread. The pieces then soak up a bright, lemony vinaigrette and the juices of cherry tomatoes. Meaty eggplant makes this Panzanella hearty enough for dinner, while baby kale adds fresh crunch. But what ties all these elements together is a shower of shaved Manchego cheese and fragrant fresh dill. Make ahead tip: This dish can sit up to an hour in advance at room temperature. The bread will get softer as it soaks up the juices, so if you like soggier pieces, this is the move for you.

How to Make It

Step 1

Preheat grill to medium (350°F to 400°F) and lightly oil grates. Brush eggplants and bread on both sides with 3 tablespoons oil; set bread aside. Season eggplants on both sides with 1 teaspoon salt. Grill eggplants, uncovered, flipping once, until soft and grill marks appear, about 4 minutes per side. Transfer to a cutting board; let cool completely, about 15 minutes. Cut into ¾-inch pieces.

Step 2

While eggplants cool, grill bread, uncovered, flipping once, until grill marks appear, 3 to 4 minutes per side. Transfer to a cutting board; let cool for about 10 minutes. Cut into 1-inch chunks.

Step 3

Whisk lemon juice, mustard, and ¼ teaspoon salt in a small bowl. Gradually whisk in remaining 6 tablespoons oil.

Step 4

Place eggplants, bread, kale, tomatoes, dill, and remaining ¼ teaspoon salt in a large bowl; add dressing and toss to coat. Top with cheese and serve.

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