Detox Monday

The best part of summer cooking is being able to fire up the grill. Food just tastes better when it’s cooked over an open flame. And the grill isn’t just for hamburgers and hotdogs; the Panzanella with Arugula, Burrata, Zucchini and Olives from Health magazine is a great way to bring the grill to your salad.

Grilled Panzanella and Zucchini Salad

Detox Monday

Detox Monday

What You Need

  • 3 tablespoons olive oil, divided

  • 2 zucchini or summer squash, quartered lengthwise

  • 4 slices whole-wheat country bread

  • 1/4 teaspoon kosher salt, divided

  • 1/4 teaspoon freshly ground pepper, divided

  • 1 garlic clove, halved

  • 1 tablespoon white wine vinegar

  • 6 cups baby arugula

  • 1/4 cup oil-cured black olives, pitted and halved

  • 4 ounces burrata cheese, divided into 6 pieces, and then sliced into 4 smaller pieces

What To Do

  1. Heat grill (or grill pan) to medium.
  2. Brush zucchini and bread with 1 tablespoon olive oil; season with half of the salt and pepper. Add zucchini and bread to grill; cook, turning occasionally until squash is tender and bread is charred (4-6 minutes). Rub bread with cut side of garlic clove.

  3. In a large bowl, combine remaining 2 tablespoons olive oil, remaining salt and pepper and vinegar; whisk well. Cut zucchini and tear bread into 1-inch pieces; toss in dressing with arugula and olives.
  4. Divide salad among plates and top each with 4 pieces of burrata. Drizzle with additional olive oil and sprinkle with sea salt, if desired.


In addition to white wine vinegar, I also drizzled balsamic vinegar over salad and that added an extra element

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