Panzanella Salad with Grapes and Radicchio

pan - Panzanella Salad with Grapes and Radicchio

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Prep time: 10 minutes. Cook time: 10 minutes

Yield: Makes 6 servings



2 tablespoons olive oil

2 tablespoons white balsamic vinegar

1 tablespoon orange juice

1 teaspoon orange zest

1 teaspoon honey

1/2 teaspoon Dijon-style mustard

2 teaspoons chopped fresh tarragon

2 tablespoons chopped fresh parsley

1/4 teaspoon kosher salt

1/4 teaspoon pepper

3 (1-inch thick) slices whole grain rustic bread

3 (1-inch thick) slices of red onion

2 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

3/4 cup red California grapes

3/4 cup green California grapes

1 cup roughly chopped radicchio

1 cup large-dice English cucumber

1/4 cup chopped pistachios

2 ounces goat cheese, crumbled


In a small bowl, combine the olive oil, vinegar, juice, zest, honey, mustard, tarragon, parsley, salt and pepper. Set aside.

onioHeat grill or grill pan to medium high. Using a brush, lightly coat the bread and onion slices with olive oil. Season with salt and pepper. Place the onion slices on the grill. Cover and cook until charred, about 4 minutes, then flip and cook, covered, for another 2-3 minutes. Set aside. Grill the bread for 3 minutes or until toasted. Flip and grill another minute. Set aside. Roughly chop the grilled onions and the bread into 1” square pieces.

In a large bowl, combine the onions, bread, grapes, radicchio, cucumber and pistachios. Add the salad dressing and gently toss to combine. Divide the salad into 6 equal servings and top each with goat cheese.

Nutrition information per serving: Calories 283; Protein 7g; Carbohydrate 33g; Fat 15g (48% Calories from Fat); Saturated Fat 3.5 g (11% Calories from Saturated Fat); Cholesterol 8 mg; Sodium 387 mg; Fiber 3 g.

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