Grilled Panzanella Salad Recipe

Name: Grilled Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling; 2 teaspoons red wine vinegar; 2 teaspoons fresh lemon juice; 1 small clove garlic, minced; Kosher salt and freshly ground pepper; 3 medium tomatoes, halved; 6 scallions; 2 large bell peppers (any color), quartered; 1 medium zucchini, halved lengthwise; 1 10 -ounce loaf ciabatta or semolina bread, halved lengthwise; 1/2 cup torn fresh herbs (basil, mint and/or parsley); 1/4 pound thinly sliced salami, cut into 2-inch ribbons

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
3 medium tomatoes, halved
6 scallions
2 large bell peppers (any color), quartered
1 medium zucchini, halved lengthwise
1 10 -ounce loaf ciabatta or semolina bread, halved lengthwise
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced salami, cut into 2-inch ribbons

1
Preheat a grill to medium high.
2
Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
3
Brush the grill with olive oil.
4
Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper.
5
Grill cut-side down until slightly charred, about 2 minutes.
6
Transfer to a baking sheet.
7
Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper.
8
Brush the bread with olive oil.
9
Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini.
10
Transfer to the baking sheet and let cool slightly.
11
Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl.
12
Add the herbs, salami, dressing and any juices from the baking sheet.
13
Season with salt and pepper and toss.
14
Per serving: Calories 431; Fat 20 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,066 mg; Carbohydrate 50 g; Fiber 6 g; Protein 15 g
15
Photograph by Antonis Achilleos

120

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 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling, 2 teaspoons red wine vinegar, 2 teaspoons fresh lemon juice, 1 small clove garlic, minced, 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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