grilled panzanella salad with grilled peppers, squash, and tomatoes

Creole tomatoes are one of the many reasons that I love summer.  They are so vibrant and fresh that I find myself trying to work them into every meal that I eat! Toast, eggs, and tomatoes for breakfast, Caprese sandwiches for lunch, pasta with fresh tomato sauce for dinner – I think you get the picture.  For everyone not fortunate to enough to live in Louisiana, any tomatoes can easily take the place of these (I just find myself to be a little bit partial…).  I’ve somewhat lost interest in leafy green salads after it became a go-to meal at the beginning of summer, so that was definitely out.   While rummaging around trying to think of something, I found a loaf of rejected, slightly stale French bread and knew it was time to make a panzanella.  This salad is perfect for so many reasons.  Really, anything goes here.  Leftover asparagus?  Toss it in.  Can’t find squash?  Substitute a cucumber.  Also, the grilled French bread makes this salad a little heartier than your typical lettuce-tomatoes-light vinaigrette combo .  With the  fresh grilled veggies and lemony dressing, this panzanella is sure to be a hit regardless of what you throw into it.
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