Grilled Panzanella with Poached Egg
Grilled Panzanella with Poached Egg is a vibrant dish that brings together smoky, crunchy, and creamy textures in every bite. The charred bread cubes mingle with juicy tomatoes, crisp cucumbers, and fresh herbs, creating a symphony of flavors.
Ingredients
- 1 small red onion, sliced thin
- Half loaf day-old ciabatta bread
- ½ clove garlic
- 1½ cups cherry and/or pear tomatoes, sliced in half
- ½ cup ricotta salata cheese, chopped into ½-inch cubes
- 5 or 6 basil leaves, torn
- ¼ cup toasted pine nuts
- Champagne vinegar
- Extra-virgin olive oil
- 2-4 eggs, for poaching (optional)
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons champagne vinegar or white or red wine vinegar
- 1-2 tablespoons lemon juice, to taste
- Sea salt and fresh black pepper
- Red pepper flakes, to taste
Instructions
- In a small bowl, toss the red onion slices with a teaspoon or two of the champagne vinegar. Set aside while you work on the rest of the steps. This helps cut down on the harsh raw onion taste.
- Slice the bread into ½-inch thick slices, drizzle with olive oil, sprinkle with a few pinches of salt, and grill both sides until lightly charred.
- Remove the bread from the grill and rub it with the sliced side of the garlic clove while the bread is still warm.
- Chop the bread into cubes and set aside.
- Make the dressing: in another small bowl, whisk together the olive oil, vinegar, lemon juice, and pinches of salt, pepper, and red pepper flakes. Taste and adjust seasonings. Set aside.
- In a large bowl, toss the bread cubes, tomatoes, onion slices, ricotta salata, and basil together with the dressing.
- Top with the toasted pine nuts and a few more red pepper flakes.
- Allow the salad to sit for 15-20 minutes for the dressing to soak into the bread. Taste and adjust seasonings.
- Top plated servings with poached eggs if you wish.
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