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Prep Time
15 mins
Total Time
25 mins

Ingredients

1/2
Day-old focaccia bread
488
4
First Cold Pressed Extra Virgin 100% Olive Oil
60
0
Salt and pepper
0
2
Medium zucchini, sliced 1/2-inch (1 cm) thick
0
1
Asparagus, trimmed
0
2
Grape or cherry tomatoes, halved
0
1/2
Balsamic Vinaigrette
125
1
Goat’s Milk Cheese Crumbles
113
1/2
Fresh basil leaves
125

Directions

Step 1
Preheat barbecue to medium-high heat.
Step 2
Cut focaccia into 1/2-inch (1 cm) wide fingers. Toss with 2 tbsp (30 mL) olive oil and a pinch each salt and pepper. Grill until crisp, about 2 minutes per side. Remove from heat.
Step 3
Toss zucchini in 1 tbsp (15 mL) olive oil and a pinch each salt and pepper. Grill in a grill basket until lightly charred, about 1 minute per side. Remove from heat.
Step 4
Toss asparagus in 1 tbsp (15 mL) olive oil. Grill until tender-crisp and lightly charred, about 4 to 5 minutes, turning as needed.
Step 5
Slice zucchini and asparagus into bite-sized pieces and toss in a large bowl with tomatoes and vinaigrette.
Step 6
Cut focaccia into 1-inch (2.5 cm) pieces, add to salad along with basil leaves and cheese crumbles. Toss and finish with a drizzle of olive oil.

Tip

To add protein to this salad, try adding grilled prosciutto or pancetta to the salad just before serving for a crisp and savoury contrast to the sweet tender veggies.

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Nutrition Facts

Calories:
450
Fat:
21
Saturated Fat:
0
Carbs:
57
Fibre:
0
Sugar:
0
Cholesterol:
0 mg
Protein:
15
Sodium:
0 mg
Potassium:
0