Some Kinda Good in the Neighborhood: Grilled Panzanella

by Rebekah Faulk Lingenfelser

Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.

Grilled Panzanella for Your Memorial Day Menu

Cooking a meal for someone you love is one of the greatest expressions of care and appreciation. We’ve long shown love in the South by feeding each other. As a child, I can remember going to my Grandma Dot’s house for supper and the excitement and anticipation of it all. As soon as you entered her home, the sounds of her knife chopping against the cutting board and the smell of buttermilk biscuits baking in the oven, (or cathead biscuits as my Daddy would say), wafted from the kitchen. While she put the final touches on the meal, the family mingled in the living room and helped out if there was anything to be done. The table was set and everyone gathered around the table to bow their heads and say the blessing.

The meal, often of pork chops or baked spaghetti, was always from scratch, home-cooked and served family style where dishes were passed around the table until everyone’s plates were filled. Being the gracious host that she is, Grandma acted as a sort of waitress throughout the meal, filling tea glasses and asking if she could get us anything else.

Despite my Grandpa’s insistence that she have a seat and join us at the table, her main concern was taking good care of her family, ensuring we enjoyed every morsel, and offering us seconds. She eventually sat down, but it wasn’t until she was satisfied and everyone was happily eating. I didn’t know it then, but those early childhood memories would shape my love for food and entertaining, and go a long way in teaching me how to take care of the people in my life.

In this issue, I’m sharing the recipe for my Grilled Panzanella Salad, a Tuscan salad of bread and tomatoes; a celebration of spring and summertime in a bowl. With Memorial Day weekend upon us, as well as Father’s Day, it would be the absolute perfect complement to your outdoor menu, such as grilled hamburgers and a fresh fruit tart.

The thing that makes this salad extra special is the combination of grilled and raw vegetables.

The tomatoes and cucumbers are simply chopped and seasoned, and the fresh herbs add such an aromatic and pungent bite. Right now at the Farmers Market, baby yellow squash and zucchini are abundant, along with bright purple radishes. Traditionally, bell peppers are featured in the salad, but by all means, use whatever vegetables you enjoy. This recipe is a guide for the most colorful flavor combinations you can imagine.

Visit SomeKindaGood.com for a video demonstration on how-to cook this recipe, and if you enjoy it, be sure to pick up a copy of my bestselling memoir wherever books are sold.

Have a Happy Memorial Day and remember to support the local farmers who work hard to grow the abundant fruits and vegetables we are so fortunate to have in our local community.

Grilled Panzanella

Photo courtesy of Rebekah Faulk Lingenfelser

Grilled Panzanella Salad

• 1 large red bell peppers, quartered

• 1/2 cup torn fresh basil

• 1 medium zucchini, halved lengthwise

• Balsamic Vinegar

• 1 medium Red Onion, quartered

• Extra Virgin Olive Oil

• 1 cucumber, sliced into half-moon pieces

• Kosher Salt

• 2 medium tomatoes, halved

• Freshly Ground Black Pepper

• 1 loaf of French or Italian bread, halvedlengthwise

• Fresh Parmesan, if desired

Brush grill with olive oil, season vegetables with kosher salt and black pepper. Grill bell peppers, zucchini and onion for about 4-5 minutes, turning once until grill marks are visible. Chop the grilled vegetables into bite size pieces and place them in a large mixing bowl. Meanwhile, drizzle the bread with olive oil and grill over medium-high heat for 3-4 minutes.

Add the chopped tomatoes and cucumber into the same bowl. Remove bread from grill, cut into cubes andtoss together with the vegetables.

Drizzle the mixture with equal parts of balsamic vinegar and olive oil, just enough to dress the salad lightly,and season with more salt and pepper. Add in fresh basil and grate fresh Parmesan cheese over the top.