Description
A perfect use for that day old sourdough bread you have lying around!
Ingredients
Scale
- 8–10 sourdough bread slices, thick cut
- ¼ cup extra virgin olive oil
- 1 zucchini (cut in half, lengthwise)
- 1 red onion (cut in half, lengthwise)
- 4 heirloom tomatoes (cut into bite size chunks)
- 12 small heirloom tomatoes (cut in half)
- 1 bunch dandelion greens (washed and bottom ends trimmed)
- 1 cup balsamic reduction
- ¼ cup lemon juice, fresh squeezed
- ½ cup extra virgin olive oil
- 1 cup fresh herbs (parsley, basil, chive)
Instructions
- Preheat grill to medium-high heat.
- Brush sourdough with olive oil and season with salt and pepper, grill bread until toasted with grill marks. Remove and cut into smaller chunks.
- Season zucchini and red onion with olive oil and salt and pepper
- Grill zucchini and red onion evenly on each side. Allow to cook and get grill marks. Set aside to cool.
- Cut zucchini and red onion into small bite size pieces.
- In a large mixing bowl combine; grilled bread, zucchini, red onion, tomatoes and fresh herbs.
- Toss to incorporate all ingredients.
- Drizzle lemon juice, olive oil over mixed salad. Toss gently to incorporate the dressing.
- Grate pecorino over salad and drizzle with balsamic reduction.
