Grilled Panzanella with Arugula, Burrata, Summer Squash, and Olives
Makes 6 servings (serving size: 1 1/2 cups salad)
Photo: John Kernick
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
How to Make It
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.