Grilled Panzanella Salad Recipe

Name: Grilled Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil; 1 teaspoon minced garlic; ½ teaspoon Dijon mustard; 2 tablespoons white wine vinegar; kosher salt; fresh ground black pepper; 12 cucumber, unpeeled, seeded and sliced 1/2-inch thick; 1 large ripe tomatoes, cut into 1-inch cubes; 10 large basil leaves; 3 tablespoons capers, drained; 1 red onion, sliced into rounds; 1 red bell pepper, seeded and cut into 3 large pieces; 1 yellow bell pepper, seeded and cut into 3 large pieces; 12 thin baguette, cut into 1-inch thick slices

Servings: persons

extra virgin olive oil
1 teaspoon minced garlic
½ teaspoon Dijon mustard
2 tablespoons white wine vinegar
kosher salt
fresh ground black pepper
12 cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomatoes, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
12 thin baguette, cut into 1-inch thick slices

1
Heat grill, brush rack with oil.
2
Whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3
Set aside.
4
Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together.
5
Set aside.
6
Brush 1 side of the onion slices and the peppers with olive oil.
7
Place olive oil side down on the grill.
8
Cook for 4 minutes.
9
Brush other side with olive oil, turn them over and continue cooking an additional 4 minutes.
10
Remove the vegetables from the grill and place on a cutting board.
11
Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
12
Brush the bread slices on both sides with olive oil and toast them on the grill until golden.
13
Add them to the cucumber mixture.
14
Pour the reserved vinaigrette over the vegetables and toss together.
15
Serve warm.

137

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 14 ingredients. The key ingredients include: extra virgin olive oil, 1 teaspoon minced garlic, ½ teaspoon Dijon mustard, 2 tablespoons white wine vinegar, 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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