Grilled Panzanella Salad Recipe

Name: Grilled Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 of a loaf of day-old crusty, rustic bread, cut into 1-inch thick slices; 2 large tomatoes (about 1 lb.), trimmed and cut in half; 1 large red bell pepper, halved and seeded; 1 large green bell pepper, halved and seeded; 1 large red onion, sliced into large rings; 1/3 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 tablespoon capers, rinsed; 1/2 bunch (about 1/4 cup) fresh basil leaves, shredded; freshly cracked black pepper and kosher salt, to taste

Servings: persons

3/4 of a loaf of day-old crusty, rustic bread, cut into 1-inch thick slices
2 large tomatoes (about 1 lb.), trimmed and cut in half
1 large red bell pepper, halved and seeded
1 large green bell pepper, halved and seeded
1 large red onion, sliced into large rings
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon capers, rinsed
1/2 bunch (about 1/4 cup) fresh basil leaves, shredded
freshly cracked black pepper and kosher salt, to taste

1
Prepare grill for medium-high direct heat. Place bread slices on grate and grill, 1 to 2 minutes per side or until golden brown. Remove and set aside to cool slightly before cutting into large chunks.
2
Place tomatoes (cut side down), peppers, and onion on grate and grill 2 to 3 minutes or until lightly charred. Remove and set aside to cool slightly before cutting into large chunks.
3
In a large salad bowl, whisk together oil, vinegar, and any liquid released from the grilled tomatoes. Add bread, vegetables, and all the remaining ingredients except the basil and toss to coat. Let salad stand at room temperature at least 1 hour, tossing every 20 minutes. Add the basil and toss just before serving.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 of a loaf of day-old crusty, rustic bread, cut into 1-inch thick slices, 2 large tomatoes (about 1 lb.), trimmed and cut in half, 1 large red bell pepper, halved and seeded, 1 large green bell pepper, halved and seeded, and more.

Yes, Grilled Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Panzanella Salad

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