Italian Bread Salad (Panzanella)

Ingredients

• Bread

  Brioche - Continental Mills

  488g

• Olive oil

  400g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Zucchini

  raw, with skin

  2 medium or 392g

• Asparagus

  raw

  100g

• Grape tomatoes

  red, raw

  200g

• Balsamic vinaigrette

  Hellmann's

  50g

• Ricotta cheese

  whole milk

  100g

• Basil

  50g

Directions

1. Preheat barbecue to medium-high heat.
2. Cut focaccia into 1/2-inch (1 cm) wide fingers. Toss with 2 tbsp (30 mL) olive oil and a pinch each salt and pepper. Grill until crisp, about 2 minutes per side. Remove from heat.
3. Toss zucchini in 1 tbsp (15 mL) olive oil and a pinch each salt and pepper. Grill in a grill basket until lightly charred, about 1 minute per side. Remove from heat.
4. Toss asparagus in 1 tbsp (15 mL) olive oil. Grill until tender-crisp and lightly charred, about 4 to 5 minutes, turning as needed.
5. Slice zucchini and asparagus into bite-sized pieces and toss in a large bowl with tomatoes and vinaigrette.
6. Cut focaccia into 1-inch (2.5 cm) pieces, add to salad along with basil leaves and cheese crumbles. Toss and finish with a drizzle of olive oil.
7. (source: https://www.sobeys.com/en/recipes/italian-bread-salad-panzanella/)