Grilled Panzanella

Servings:

Author: Pamela

½ cup unrefined extra-virgin olive oil plus extra for brushing bread
1 large clove of garlic minced + 1 large clove
4 Tablespoons of raw apple cider vinegar or red wine vinegar raw apple cider vinegar is a more healthful choice
fine sea salt and freshly ground pepper
4 Persian cucumbers unpeeled and chopped into ½-inch thick chunks
2 large ripe tomatoes cut into 1-inch cubes (about 1/2 pound each)
1 cup fresh basil leaves chopped
6 Tablespoons capers drained
2 shallots sliced
½ pound loaf or crusty peasant bread or baguette cut on the diagonal into 1-inch slices

Preheat the grill to medium heat.
In a small bowl, whisk together the olive oil, minced garlic, vinegar, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
Place the cucumbers, tomato, basil, capers, and shallots in a large bowl. Sprinkle with large pinch of salt and pepper.
Brush bread slices on both sides with olive oil and sprinkle lightly with salt. Toast them on the grill until golden, about 4 minutes on each side. A little black char on the edges is good! Cut a thin slice off the garlic clove and rub one side of each piece of bread with the cut side of the garlic.
Cut the bread into cubes and add to the cucumber mixture. Pour in the vinaigrette and toss to combine.