Catalan Grilled Vegetable and Bread Salad (Xatonada): A Taste of Catalonia
Welcome to a culinary journey through the heart of Catalonia with our **Catalan Grilled Vegetable and Bread Salad**, locally known as Xatonada. This dish is a celebration of the region’s rich flavors and vibrant produce, offering a unique twist on the traditional salad. Perfect for those who crave a dish that is both hearty and healthy, Xatonada is sure to become a staple in your recipe collection. Let’s dive into the smoky goodness of grilled vegetables paired with the rustic crunch of toasted bread, all dressed in a simple yet flavorful vinaigrette.
The Story Behind Xatonada
The **Catalan Grilled Vegetable and Bread Salad** is not just a dish; it’s a reflection of the Catalan spirit and its love for gatherings and simple, fresh ingredients. Originating from the coastal regions of Catalonia, Xatonada is traditionally served during the winter and early spring, especially around the time of Carnival. It’s a dish that brings warmth and conviviality to the table, combining the smokiness of grilled vegetables with the satisfying texture of bread, all tied together with a tangy dressing.
Inspired by the communal feasts of Catalonia, this salad showcases the Mediterranean penchant for grilled vegetables, a technique that enhances their natural sweetness and adds depth to the salad. The bread, reminiscent of the region’s famous ‘pa amb tomàquet’ (bread with tomato), is a nod to the Catalonian love for incorporating bread in their salads, making it a substantial dish that can serve as an appetizer or a light meal.
Perfecting the Xatonada Method
Creating the perfect **Catalan Grilled Vegetable and Bread Salad** is all about balancing flavors and textures. The key to this dish lies in the grilling process. Ensure your grill is at the right temperature to achieve those beautiful char marks without burning the vegetables. The goal is to attain a tender but firm texture that holds up in the salad. When grilling the bread, aim for a golden-brown crust that will add a delightful crunch.
The traditional Catalan method involves rubbing garlic onto the toasted bread, infusing it with a subtle aroma that complements the smoky vegetables. As for the dressing, whisking together high-quality extra virgin olive oil with sherry vinegar creates a harmonious blend that enhances the natural flavors of the salad components. Allow the salad to sit for a few minutes before serving; this resting period lets the bread soak up the dressing and the flavors to meld together beautifully.
Remember, the essence of Mediterranean cooking is using what’s fresh and available. Feel free to adjust the type and quantity of vegetables based on what’s in season. This not only ensures the best taste but also keeps the dish authentic to its roots, where cooks would use the bounty of their gardens to feed their families and guests.
Variation: Xatonada with Anchovies and Tuna
For a more protein-rich version, add anchovies and tuna to the salad. The salty punch of anchovies and the meaty texture of tuna complement the grilled vegetables and add an extra layer of Mediterranean flavor.
Variation: Vegan Xatonada
To cater to a plant-based diet, ensure your bread is vegan and consider adding a variety of seeds like sunflower or pumpkin for added texture and nutrients.
Variation: Winter Xatonada
In the colder months, incorporate roasted root vegetables like carrots and parsnips to give the salad a heartier feel, perfect for a winter meal.
Substitutions for Xatonada Ingredients
While the traditional recipe calls for specific ingredients, there are several substitutions that can be made without compromising the integrity of the dish.
If sherry vinegar is not available, a good quality red wine vinegar can be used as a substitute. It will still provide the acidity needed to balance the richness of the olive oil and the smokiness of the grilled vegetables.
For those with nut allergies, the sliced almonds can be replaced with roasted chickpeas, which add a similar crunch and are a great source of protein.
Lastly, if you’re looking to reduce your carb intake, the bread can be substituted with grilled polenta slices, offering a similar texture with a lower carbohydrate content.
Frequently Asked Questions
Can I prepare Xatonada ahead of time?
Yes, you can grill the vegetables and prepare the dressing in advance. However, for the best texture, toss the salad with the bread just before serving.
Is there a gluten-free option for this salad?
Absolutely! Simply use your favorite gluten-free bread to make this salad suitable for those with gluten sensitivities.
How can I make this salad more filling?
Consider adding grilled chicken, fish, or legumes such as lentils or chickpeas to turn it into a more substantial meal.
What type of bread works best for Xatonada?
A crusty artisanal bread or a traditional Catalan ‘pa de pagès’ will hold up well in the salad and provide the desired texture.
Can I use different vegetables for this salad?
Definitely! Feel free to include other grilled vegetables like zucchini, mushrooms, or asparagus to tailor the salad to your taste.
Catalan Grilled Vegetable and Bread Salad (Xatonada)
Equipment
- Grill or grill pan
- Brush for oil
- Knife
- Cutting board
- Large bowl
- Whisk
Ingredients
- 1 medium eggplant about 1 lb / 450g, sliced into 1/2-inch rounds
- 2 large red bell peppers about 1 lb / 450g, quartered and seeded
- 1 large red onion about 1/2 lb / 225g, cut into wedges
- 4 slices crusty bread about 8 oz / 225g total
- 1/4 cup extra virgin olive oil plus extra for brushing
- 2 cloves garlic minced
- Salt and pepper to taste
- 1/4 cup sherry vinegar
- 1/2 cup sliced almonds toasted
- 1/2 cup fresh parsley chopped
- 1/4 cup black olives pitted and sliced
Instructions
- Preheat your grill to medium-high heat. Brush the eggplant, bell peppers, and onion with olive oil and season with salt and pepper.
- Place the vegetables on the grill, cooking for 3-4 minutes per side or until they have nice grill marks and are tender. Remove from the grill and let cool slightly.
- While the vegetables are cooling, grill the bread slices for about 1-2 minutes per side, or until crisp and golden. Rub the toasted bread with the garlic cloves while still warm, then cut into bite-sized cubes.
- In a large bowl, whisk together 1/4 cup of olive oil and sherry vinegar. Add a pinch of salt and pepper to taste.
- Chop the grilled vegetables into bite-sized pieces and add them to the bowl with the dressing. Add the toasted bread cubes, almonds, parsley, and olives. Toss everything to coat well with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld and the bread to absorb some of the dressing. Serve at room temperature.
Notes
