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overhead shot of the plated panzanella salad with crushed vinegrette
Marissa Bolden

Grilled Cheese Panzanella Salad

Buttery grilled cheese cubed and tossed in parm , served with diced tomatoes, cucumbers and red onion , basil and oregano, served with a crushed tomato and garlic quick vinaigrette 
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 1 tbsp butter
  • 2 slices sourdough bread
  • 1 Tb Parmesan grated
  • 2 slices provolone cheese
  • ¼ cucumber diced
  • ½ tomato diced
  • ¼ small red onion diced
  • 2 basil leaves torn
  • 2 sprigs oregano leaves removed
  • Vinaigrette:
  • 1-2 garlic cloves crushed
  • 1 tomato crushed
  • ½ tsp salt
  • ½ tsp crushed red pepper flakes
  • ¼ cup red wine vinegar
  • 1 Tb Parmesan cheese grated
  • ¼ cup olive oil

Method
 

  1. Prepare the Vinaigrette: In a small bowl, combine the crushed fresh tomato, crushed garlic, and salt. Lightly mash the ingredients together. Once the juices begin to flow, add the red wine vinegar and continue mashing. Finally, whisk in the olive oil and season with additional parmesan, salt to taste. Set aside.
  2. Make the Grilled Cheese: Place the provolone cheese between the two slices of sourdough bread.
  3. Melt the butter in a pan over medium heat. Once melted, add the sandwich to the pan. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.
  4. Remove the grilled cheese from the pan and let it cool slightly for a few minutes. Sprinkle with a little extra parmesan cheese. Once cool enough to handle, cut the sandwich into cubes.
  5. Assemble the Salad: In a large mixing bowl, combine the grilled cheese cubes, diced cucumber, diced tomato, diced red onion, and fresh herbs (basil and oregano).
  6. Pour the prepared vinaigrette over the salad ingredients and toss gently to coat. Serve immediately.