Grilled Panzananella Salad w/ Sun Dried Tomato Dressing

Ingredients

For the Hot Sun-Dried Tomato Dressing:

• ½ cup dry white wine

• 6 sun-dried tomatoes, finely chopped

• ½ cup olive oil

• 1/4 cup balsamic vinegar

• 3 cloves garlic, minced

• 3 small fresh red chiles, such as serrano or jalapeño, stems and seeds removed, finely chopped

• 1 tablespoon chopped Italian parsley

• Garlic Brushing Oil

• 1/4 cup olive oil

• 4 large cloves garlic, minced

• 1 teaspoon ground cayenne chile

For the Panzananella Salad:

• 12 cherry tomatoes, halved

• 4 1-inch thick slices, day old Italian bread, crusts removed

• 1 stalk of celery, including the leaves, finely sliced

• ½ cup stuffed green olives, halved

• 1 large red leaf lettuce leaf, finely sliced

• Grated Parmesan cheese for garnish

Instructions

To make the dressing, bring the wine to a simmer in a small saucepan.. Add the chopped tomatoes. Remove from the heat and cool.

In a bowl, combine the remaining dressing ingredients, add the tomatoes and let sit for an hour at room temperature to allow the flavors to blend.

In a bowl, whisk together the olive oil, garlic, and cayenne. Toss the tomatoes in the mixture and marinate for 30 minutes. Remove the tomatoes from the oil and place in a grill basket.

In a grill basket, grill the tomatoes over a medium fire until just heated, about 2 minutes. Brush the bread with the oil and grill for a couple of minutes on each side, until lightly marked. Cut the bread into ½ to 3/4-inch cubes.

In a bowl, toss the remaining salad ingredients together with the grilled tomatoes and bread cubes. Top with the dressing, grated cheese and serve immediately.