Farmers Market Grilled Green Tomato Panzanella Salad
This twist on a traditional Italian panzanella salad is a great way to take advantage of the hearty green tomatoes currently on tables at San Diego County farmers markets.
Bright bunches of sweet carrots and spicy radishes found at the farmers market pair perfectly with the earthy anise note of caraway and refreshing mint in this roasted vegetable salad.
Ingredients
SERVINGS: 4 Serving(s)
- 6 carrots, peeled, cut into 1/2 inch slices
- 1 bunch radishes, halved, or quartered if larger
- 1 large onion, cut in half and then into 1/4 inch slices
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspon freshly ground black pepper
- 1 tablespoon caraway seeds
- 1 lemon, juiced
- 1/2 tablespoon honey
- handful fresh mint leaves, larger leaves roughly chopped
Instructions
Preheat the oven to 400 F. Line a sheet pan with parchment or foil, set aside.
Combine carrots, radishes, onion, olive oil, salt, pepper, and caraway seeds in a medium mixing bowl. Toss to coat and transfer to prepared sheet pan, spreading in a single layer.
Roast for 25 minutes or until browned and tender. Set aside to cool slightly before transferring to a serving bowl.
Toss roasted vegetables with the lemon juice, honey, and chopped mint. Taste and adjust seasonings. Drizzle with extra olive oil and serve.
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