We have been looking forward to Klug grape season all year at Little Goat, and now that it is here we are looking for fun new ways to sneak them to everything. This salad is a quick summer classic that can easily take on new flavors…perfect for using up these 200 pounds of grapes 😀
Summer Fruit Panzanella Salad
Yield: 4 servings
½ pint Sungold Tomatoes, halved
½ pint Farm Fresh Grapes
1 small Melon, peeled and diced
1 medium Heirloom Tomato, large dice
¼ cup Basil, chiffonade
¼ cup Mint, torn
1 small loaf Fresh Sourdough
1 medium ball Mozzarella, diced
Drizzle of Unagi Sauce
Salt to taste
- Preheat the grill to medium heat. Slice the bread into thick slices. Brush each side with oil and grill until nicely toasted. Remove from grill and cut into large cubes.
- Toss grapes in oil and sprinkle with salt. Using a grill basket over medium heat, grill grapes so the skin blisters and peels.
- Toss sungolds, heirlooms tomatoes, melon, herbs, mozzarella and bread cubes together with a sprinkle of salt. Gently add grapes and serve on a platter. Drizzle with a healthy dose of unagi sauce.
Yield: 1 ½ cups
½ cup Soy Sauce
½ cup Mirin
¼ cup Soju
½ cup Sugar
Combine all ingredients into a saucepot and whisk to combine. Simmer over low heat for 20 minutes. Allow sauce to cool. Once unagi sauce is cooled, whisk in:
2/3 cup Mayo
1 Tbsp Lime Juice