Grilled Panzanella Salad with Balsamic-Basil Vinaigrette

This is such a great salad to make in the summer.  It’s hearty with the bread croutons, and flavorful with all the veggies.  Some of the veggies are grilled, and some are fresh which also add to the vibrant flavor of this dish.  It’s best to start out with day old artisan bread – either a French loaf, ciabatta, or sourdough loaf and cut it into half inch slices and allow to air dry overnight.  Brush the bread slices with olive oil and sprinkle salt, pepper and set aside.  Add some olive oil, salt, pepper and fresh garlic to a bowl and add strips of zucchini, onion slices, red pepper, and yellow squash.  Toss the vegetables and grill the bread and vegetables until lightly browned.  Remove, and when cool, dice into 3/4-inch pieces.  In a salad bowl, make a vinaigrette with olive oil, honey Dijon mustard, balsamic vinegar, garlic, salt, pepper and some fresh basil and add the cold grilled vegetables along with some halved cherry tomatoes and diced cucumber.  I julienned some fresh basil and put that in the salad and tossed it.  Right before serving, I added some arugula for a little peppery bite and some shavings of Parmesan cheese. You can make the salad several hours ahead.  Click here for the recipe….