Recipe by Chef Camp
This traditional bread salad gets intensified by grilling each component before adding it to the mix, then topping with a rich fig dressing.
Fire-Grilled Panzanella Salad
Make the dressing by combining all the ingredients in a food processor and mixing until figs are pureed.
Cut the vegetables into ½ inch chunks and toss them with 2 tablespoons of olive oil in a large bowl.
Place the veggies on skewers (if wood, soak in water for 30 minutes prior) and grill until well roasted.
Slice the bread and toast it on the grill until golden brown, then cut it into bite size pieces.
Add bread and roasted veggies to a large bowl, then add bite-size pieces of mozzarella, fresh basil leaves and dressing and toss to coat.