ROASTED GRAPE TOMATO PANZANELLA SALAD

Roasted Grape Tomato Panzanella Salad image

Provided by Linda Dalton

Number Of Ingredients 22

PARMESAN CROUTONS
olive oil for coating pan
4 c French or Italian baguette cut into 1 inch cubes
2 Tbsp butter
2 Tbsp olive oil
1-2 tsp fresh garlic minced or grated
salt and freshly ground pepper
1/4 c grated Parmesan cheese, or a little more if you like
SALAD
4 c prepared Parmesan croutons
8 oz grape tomatoes
Kosher salt and freshly ground pepper
1-1/2 c cucumbers seeded, peeled and diced
1/4 medium red onion, thinly sliced
10 or more Kalamata olives, halved
4 oz Fontina cheese diced in 1/2 to 1 inch pieces
DRESSING
1 tsp Dijon mustard
3 Tbsp red wine vinegar
1/2 tsp Kosher salt
1/4 tsp freshly ground pepper
1/2 c extra virgin olive oil

Steps:

1. To make the croutons: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and lightly rub it with olive oil and set aside.
2. In a large saucepan over medium heat melt butter and oil. When the butter starts to foam and/or bubble, add the garlic and cook for 10 seconds.
3. Now add the bread cubes. With tongs or a large spoon, coat the cubes with the butter-oil-garlic mixture.
4. Turn off the heat and add salt and pepper.
5. Place seasoned cubes in a medium-size brown paper bag and add the Parmesan cheese. Shake the bag until cheese coats the cubes.
6. Place cheese-coated bread cubes on the prepared baking sheet. Bake 8-10 minutes, turning halfway through the baking process.
7. Remove from oven and set aside to cool.
8. To make the salad: Pre heat oven to 400 degrees. Line another baking sheet with aluminum foil and give the grape tomatoes a quick bath in olive oil. Place tomatoes on a baking sheet, and liberally sprinkle with salt and pepper. Bake 15 minutes until tomatoes begin to split. Let cool.
9. To make the dressing: Combine all dressing ingredients in a small jar and shake to combine.
10. In a large bowl combine cooled tomatoes, croutons, cucumber, onion, olives, and cheese.
11. Toss salad with dressing.
12. Let flavors meld before serving. Serve in sturdy lettuce cups.