Charred Tomato & Garlic Scape Panzanella

Grilled bread, smoky tomatoes, fresh greens, and garlic scapes come together in this rustic summer salad that celebrates the season’s best flavors.

Ingredients:
4 cups cubed sesame-crusted sourdough
2 large heirloom or beefsteak tomatoes, cut into wedges
2 garlic scapes, thinly sliced
4 cups seasonal greens
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped parsley
1 tablespoon chopped oregano
Salt and freshly ground pepper

Method:
1. Heat a grill to medium-high. Toss the bread cubes with a drizzle of olive oil and grill until lightly crisped and toasted.

2. Place the tomatoes cut-side down on the grill and cook for 2-3 minutes, just until lightly charred.

3. In a large bowl, whisk together the olive oil, vinegar, herbs, salt, and pepper. Add the grilled bread, tomatoes, garlic scapes, and greens. Toss gently to combine. Serve immediately while the bread still has a bit of crunch.