Fruit Cold Cut Panzanella Salad
Ingredients
- For the vinaigrette
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon honey or maple syrup
- ¼ teaspoon salt
- ¼ teaspoon pepper
for the salad
- ½ pineapple cut in bit size chunks
- ½ muskmelon (balls scooped out or cut into bite size chunks)
- ½ cup halved cherry tomatoes
- 5 big romaine leaves (cut in bite size chunks)
- 5 to 6 thick slices of artisan bread
- 10 to 12 assorted cold cut meat slices
- 8 oz mozzarella cheese (cut into bite size chunks)
Instructions
- Prepare the vinaigrette by whisking everything in a bowl. Taste for salt and sweetness and add more, if needed. Keep it aside.
- For the salad, start by grilling the pineapples on a hot grill pan at medium high for about 4 minutes on each side. Grill the bread in the same pan. Roughly chop the grilled bread into bite size chunks. Feel free to leave a few slices whole to dunk into the juice from the bottom of the bowl.
- Take a big serving bowl and arrange the grilled pineapples, melon balls, cherry tomatoes, romaine leaves, cold cut meat slices, mozzarella cheese and bread chunks. Drizzle the vinaigrette on top and toss it around. I prefer to let the salad sit for 10 minutes before serving.
Nutrition
Serving: 1Serves 3