Lunch: Grilled Panzanella with Arugula, Burrata, Summer Squash, and Olives

Recipe by Caroline Wright In this recipe, both the squash and the bread are slightly charred on the grill. This salad pairs well with any grilled meat.

Ingredients

3 tablespoons olive oil, divided
2 summer squash or zucchini, quartered lengthwise (about 1 pound)
4 (1 1/2-ounce) slices whole-wheat country bread
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
1 garlic clove, halved
1 tablespoon white wine vinegar
6 cups baby arugula
1/4 cup oil-cured black olives, pitted and halved
4 ounces burrata cheese, divided into 6 pieces, and then sliced into 4 smaller pieces

Instructions

Heat grill (or grill pan) to medium. Brush squash and bread with 1 tablespoon olive oil; season with half of the salt and pepper. Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4-6 minutes). Rub bread with cut side of garlic clove.
In a large bowl, combine remaining 2 tablespoons olive oil, remaining salt and pepper, and vinegar; whisk well. Cut squash and tear bread into 1-inch pieces; toss in dressing with arugula and olives. Divide salad among 6 plates, and top each with 4 pieces of burrata. Drizzle with additional olive oil and sprinkle with sea salt, if desired.
Note: The sum of constituent fats (saturated, monounsaturated, polyunsaturated) may not always equal the total-fat value.

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