Grilled Seafood Panzanella with Charred Lemon Dressing

An Atlantic Canadian twist on an Italian bread salad, flavourful and easy.

Ingredients

4 cups (950 mL) crusty sourdough or baguette,

cut into cubes

1 cup (250 mL) cherry tomatoes, halved

1/2 English cucumber, sliced

1/2 small red onion, thinly sliced

1/2 cup (125 mL) fresh basil leaves

8 oz (225 g) grilled scallops

1/4 cup (60 mL) capers, drained

Olive oil for grilling

Dressing

1 lemon, halved and grilled until slightly charred

1/4 cup (60 mL) olive oil

2 tbsp (30 mL) red wine vinegar

1 tsp (5 mL) Dijon mustard

1 clove garlic, minced

Salt and black pepper, to taste

Grill bread and seafood. Preheat the grill to medium heat. Drizzle bread cubes with olive oil and grill for 2–3 minutes per side until crisp. Brush scallops with oil and grill until just cooked through (2–3 minutes per side). Set aside.
Make the dressing. Squeeze the juice from the grilled lemon into a bowl. Whisk in olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper.
Assemble the salad. In a large bowl, combine grilled bread, tomatoes, cucumber, red onion, and basil. Add grilled seafood and capers. Drizzle with dressing and toss gently to combine.
Let the salad sit for 10 minutes so the bread absorbs the dressing. Serve immediately with extra basil on top.