Sunkist® Grapefruit Panzanella Salad
This is an excellent salad to serve as a starter or alongside grilled steak or roasted chicken.
Makes 6 to 8 servings
4 cups 1-inch-cubed rustic French or Italian-style bread
2 tablespoons olive oil
2 teaspoons minced fresh garlic
3 tablespoons grated high-quality parmesan cheese
Salad and Dressing
1 Sunkist® grapefruit
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
1/2 cup thinly sliced red onion
1 large tomato, diced
1 large fresh mozzarella ball, diced
2 cups gourmet greens or arugula, washed (optional)
1/4 cup coarsely chopped fresh basil
Preheat oven to 475 degrees F.
To make the toasted bread: In a large bowl, toss the bread with olive oil, garlic and parmesan cheese. Spread on a baking sheet and roast in the preheated oven for about 6 to 8 minutes or until lightly crisped and golden. Let cool.
To serve the salad: Cut the top and bottom off grapefruit, then with a small paring knife cut the peel and white pith off the sides of the grapefruit. Slice the grapefruit and then dice. Set aside.
Right before serving, in a very large bowl, whisk together the mustard, vinegar, olive oil, salt and pepper. Then add the grapefruit, veggies, cheese, greens, basil and (cooled) toasted bread. Toss together to coat ingredients well. Serve immediately.
- Top salad with diced avocado.
- Substitute the Sunkist® grapefruit for a Sunkist pummelo (see how to open a pummelo).
- Try with baby spinach instead of arugula.