Takes 30 min + marinating time; Serves 3-4
Ingredients and Method for Black Raspberry Balsamic
- 1/2 cup good balsamic
- 1 sprig fresh rosemary
- 1 tbsp black raspberry jam (preferably seedless)
- 1 tbsp honey
- Pinch of salt
In a sauce pot over medium heat (or indirect flames if using a campfire) combine the balsamic, jam and honey until it simmers.
Add rosemary sprig and salt and cook over low heat for 15-20 min until it’s thick and syrupy.
Ingredients and Method for Croutons
- 6 slices of good day old sourdough, cubed
- 2 tsp rosemary, minced
- 3 tsp garlic, minced
- 2 tsp onion flakes
- 2 tsp dried oregano
- 2 tsp sweet paprika
- 1 tbsp tarragon, minced
- Squeeze of a juicy lemon
- 3 tbsp good olive oil + more
- Salt and pepper
You can cook this simultaneously with the balsamic reduction.
In a large bowl combine the ingredients and mix well. Taste and adjust your salt.
Get a cast iron frying pan good and hot. Then place over indirect flames and add a few more glugs of olive oil. Add in the croutons and cook for about 6-8 minutes or until golden on all sides – make sure you stir often, so they don’t burn.
Throwing the Panzanella all together
- 1 grafitti eggplant, sliced in 1/4 inch rounds
- 1 large shallot, sliced the same way
- 1 small fennel bulb, fronds and fibrous outer layer removed, sliced like the eggplant (fronds reserved)
- 1 handful pitted castelvetranos (or your fav green olives)
- 1 larger red pepper, deseeded, cut in 1/4 inch rounds
- Juice of half a lemon
- 1 sprig rosemary, minced
- 3-4 small cucumbers, cut in bite size rounds
- 1/2 large heirloom tomato, sliced thinly
- 2-3 balls burrata
- 1 tsp red pepper flakes
- 1 tbsp fresh parsley, minced
- Olive oil, salt and pepper
Double line some foil large enough to hold veggies in one layer and drizzle with olive oil.
Toss together all ingredients from eggplants to rosemary along with 2 tbsp olive oil. Then season with salt and pepper to taste. Spread out on foil in one layer.
Over medium heat, grill until golden, flipping every few minutes ~ 10 min.
Once done place in a large bowl and top mix in cucumbers and tomatoes. Top with burrata, red pepper flakes, fronds, parsley, croutons and a pinch of salt. Drizzle over balsamic and more olive oil.
I love to serve these with some cheesy chicken sausages, but this salad is hearty enough to be enjoyed as the main course as well. Happy grilling!
Love to grill? I have lots of ideas for ya!
- Steak and Poblano Tacos with Raspberry Salsa
- Campfire Burritos with Chicken or Beef
- Spanish Fabada (Stew with Gigante Beans and Kielbasa)
- Grilled Halibut with Hatch Chili Butter
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