GRILLED PANZANELLA SALAD

Ingredients

• 1/4 cup diced pancetta
• 3 tbsp extra-virgin olive oil
• 3 slices day-old French bread, 1 inch thick
• 4 Roma tomatoes, cored and halved lengthwise
• 1/2 cup mini bocconcini
• 1/4 cup slivered fresh basil
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, finely chopped
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• Balsamic vinegar or balsamic vinegar glaze, optional*

Directions

1. Sauté pancetta in a small frypan over medium heat until browned and crisp. Remove from heat. Remove pancetta with a slotted spoon; drain pancetta on paper towels and set aside. Drain excess fat from frypan into a bowl. Add 3 tbsp oil to fat and stir to combine.
2. Preheat natural gas barbecue on low for 10 - 15 minutes.
3. Brush oil mixture evenly over both sides of bread slices and cut sides of tomatoes. Grill bread slices and tomatoes, cut side down, until bread slices are lightly toasted on both sides and tomatoes are warmed, about 3 minutes. Remove from heat.
4. When cool enough to handle, cut bread slices and tomatoes into 1 inch pieces. Combine pancetta, bread, tomatoes, bocconcini and basil in a bowl.
5. To prepare dressing, whisk together 2 tbsp oil, red wine vinegar, garlic, mustard, salt and pepper until blended. Add dressing to bread mixture and toss to combine. Serve drizzled with balsamic vinegar.