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Grilled Mexican Panzanella Salad in a white ceramic bowl with a copper serving spoon

Grilled Mexican Panzanella Salad with Chayote

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Tamara Andersen
Grilled chayote and sweet corn, grilled bread cubes, fresh heirloom tomatoes, queso fresco all tossed with a cilantro lime vinaigrette!
5 from 2 votes

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine Mexican
Servings 2 servings
Calories 242 kcal

Equipment

Ingredients
  

Panzanella Salad

  • 2 ears fresh corn - shucked
  • sea salt - pepper, olive oil
  • 1 chayote squash - cut in chunks (see post for more info)
  • 1 ciabatta roll - cut in large cubes
  • 1 large or 2 small heirloom or other flavorful tomatoes - cubed
  • 2 ounces queso fresco - cut in cubes

Cilantro Lime Vinaigrette

  • 1 cup cilantro leaves
  • 1 or 2 jalapeños, minced (remove stems and seeds!)
  • 3 cloves garlic - roasted if possible
  • 2 limes - juiced
  • 1 tablespoon sherry or white wine vinegar
  • ½ teaspoon dijon mustard
  • ½ teaspoon agave nectar
  • ½ cup olive oil
  • sea salt and fresh ground pepper

Instructions

Mexican Panzanella Salad

  • Preheat grill to medium-high.
  • Lay each piece of corn on a sheet of foil large enough to wrap it up. Drizzle with olive oil, and season with salt and pepper. Wrap. Place on the grill. Turn after about 8-9 minutes. Our small corn was perfectly charred in about 15 minutes.
  • Meanwhile, finish any prep and make the Cilantro Lime Vinaigrette.
  • Toss the chayote chunks with a drizzle of olive oil, salt and pepper. Add to a grill basket, and grill until tender when pierced with a fork. Chunks should have some caramelization (grill marks). This may take about 10 minutes.
  • When the chayote is done, using the same grill basket, grill the ciabatta cubes (stir regularly). They will cook quickly. Keep a close eye on them!
  • When ciabatta, corn, and chayote are all grilled, toss them with the tomatoes, queso fresco, and desired amount of the Cilantro Lime Vinaigrette.

Notes

The vinaigrette keeps well in the refrigerator for a week or so. We tend to go light on salad dressing, and only use part of it.
Macronutrients are an approximation only from MyFitnessPal.com, and include about 1/4 cup of the vinaigrette.

Nutrition

Calories: 242kcal | Carbohydrates: 24g | Protein: 7g | Fat: 15g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com