Panzanella and Sausage Salad

Rating 4 out of 5 rating

This is a pretty basic dish with lots of flavor. Be sure to use a thick country or Italian loaf of bread and fresh Parmesan cheese. We cooked this indoor because of the wind advisory but it would be perfect out on the grill. Either way, it can be ready in 30 minutes. The recipe is from Rachel Ray.

Ingredients

Four 3/4-inch-thick slices Italian bread
1/4 cup extra-virgin olive oil
2 plum tomatoes, finely chopped (we used one large tomato)
1 clove garlic, finely chopped
Salt and pepper
2 tablespoons red wine vinegar
1/4 cup grated parmesan cheese
5 fresh basil leaves, cut into ribbons
4 Italian sausage links (about 1 pound)

Instructions

1. Preheat a grill to medium (or heat your broiler on low). Brush the bread slices with 2 tablespoons olive oil. In a large bowl, combine the tomatoes and garlic; season with 1/2 teaspoon each salt and pepper. Let stand for 15 minutes. Add the vinegar and remaining 2 tablespoons olive oil.

2. Meanwhile, arrange the bread on the grill (or place on a rack nearest to the broiler) and toast on one side, about 2 minutes. Flip and top with half of the cheese; cover and grill for 2 minutes. Let cool slightly, then cut into cubes and add to the tomato mixture. Stir in the basil.

3. Pierce the sausages with a fork, arrange on the grill, cover and cook, turning once, until cooked through, about 10 minutes (or you can slice the sausages and cook in a tablespoon of olive oil on the stove top, about 10 minutes). Thickly slice the sausages and add to the bread salad. Divide among 4 plates and top with the remaining cheese.