Here is a great one from my Rachel Ray magazine! I LOVE all forms of Panzanella salad, which is basically italian bread salad. It usually has toasted hunks of bread, a yummy dressing, tomatoes, peppers and other summertime veggies. This one adds sausage to it, making it a really hardy meal but still great to make on a sweltering summer day!
Panzanella and Sausage Salad
Four 3/4-inch-thick slices italian bread
1/4 cup extra-virgin olive oil
2 plum tomatoes, finely chopped
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)
*I added one yellow pepper, chopped up, as I LOVE peppers in my panzanella salad!
Preheat a grill or grill pan to medium. Brush the bread slices with 2 tablespoons olive oil. In a large bowl, combine the tomatoes, onion 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.
Meanwhile, arrange the bread on the grill 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.
Pierce the sausages with a fork, arrange on the grill, cover and cook, turning once, until cooked through, about 10 minutes. Thickly slice the sausages and add to the bread salad. Divide among 4 plates and top with the remaining cheese.