Lobster Panzanella Salad

Prep time: 15min
Total time: 25min
Serves: 4
20
cherry tomatoes
4
wooden skewers, soaked
4
thick slices (1-in./2.5-cm) sourdough bread
2 1/2 lbs
2 steamed lobsters, meat removed from shells, coarsely chopped
1.25 kg
1 cup
thinly sliced English cucumber
250 mL
2 tbsp
finely chopped parsley
30 mL
Honey Dijon Vinaigrette:
3 tbsp
olive oil
45 mL
4 tsp
white wine vinegar
20 mL
1 tbsp
honey Dijon mustard
15 mL
1
clove garlic, minced
1/2 tsp
salt
10 mL
Per serving: 2 cups (500 mL)
calories
260
fat
12 g
saturated fat
1.5 g
carbs
22 g
sugar
4 g
protein
16 g
cholestrol
40 mg
fibre
2 g
sodium
730 mg

Directions

  1. Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.

  2. Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley.

  3. In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.