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Grilled Panzanella

No one likes to waste precious food. Eunice Feller of Bread & Chocolate makes use of leftover bread by adding a few grilled baguette bites to a summer salad. Fresh cucumbers and the crusty bread add crunchy texture to this easy rustic salad. Tomatoes add a pop of color and juicy flavor. Just a quick toss, and you’re done!

About Eunice Feller

Bread & Chocolate is a small family bakery-café, committed to great food and great people. Eunice Feller, chef & owner, is a graduate of the Professional Chef Program at The Cambridge School of Culinary Arts. Graduating with honors, she was presented with the Young Professional Award from the prestigious L'Académie Brillat-Savarin for her "unparalleled dedication to the culinary arts and possessing the 'fire in the belly' to become one of tomorrow's culinary stars." Eunice holds a BFA from Otis Parsons College of Art & Design and an MFA from the Claremont Graduate University. Always seeking a creative outlet, her photographs adorn the café interior and her website. When not in the kitchen, she relaxes with her husband and two rescue dogs and daydreams about traveling to Abruzzi, Italy.

Recipe

Ingredients

1 French baguette (or other crusty bread)
1 lb Roma tomatoes, chopped
2 English cucumbers, chopped
½ red onion, sliced thin
½ cup fresh basil, sliced thin (chiffonade)
balsamic vinegar
extra virgin olive oil
salt & pepper to taste

How-to

Heat your grill to medium-low
Cut bread into large slices. Brush with olive oil and sprinkle with salt and pepper. Grill cut side down for 1-2 minutes until well toasted. Take bread off grill and set aside to cool
Cut grilled bread into big chunks
Place in large salad bowl with other ingredients. Toss with balsamic and olive oil, season with salt and pepper and enjoy!