End of Summer Panzanella Salad with “Beef”

Recipe:

End-of-Summer Panzanella Salad

---

Serves: 6
Prep Time: 20 minutes
Cooking: 15 minutes
Recipe By: Elizabeth Varga

---

Ingredients

Extra virgin olive oil, for grilling

3 ¾ inch slices gluten free artisan bread or sourdough

1 medium zucchini, halved

1 small red onion, halved

2 plums, halved

1 package Abbot’s Ground “Beef”

4 ounces vegan mozzarella cheese, cubed

1 cup cherry tomatoes, halved

1 yellow bell pepper, large diced

Fresh basil

For the dressing:

¼ cup olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Description

Panzanella is what you make of it. Our version incorporates sourdough, grilled end-of-summer veggies, our Ground “Beef”, and a pleasant pop of plums to add nutrients, texture, and flavor to this classically Italian “bread salad.”

Method

1. Heat the grill to medium-high and oil the grates.

2. Brush the bread, zucchini, onion, and plums with olive oil and season with salt and pepper.

3. Grill the bread, vegetables, and plums until lightly charred, 3 minutes per side.

4. Cut the bread into bite-size cubes, slice zucchini, chop the onion, and slice the plum halves into quarters.

5. Cook the Ground “Beef” according to the package instructions.

6. In a small bowl, whisk together the oil, vinegar, Dijon, salt and pepper.

7. Add the bread, zucchini, onion, plum, mozzarella, tomatoes, and bell pepper to a large bowl or serving platter. Drizzle on the dressing and toss to combine.

8. Garnish with fresh basil.