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Recipe compliments of www.ITISAKEEPER.com
Grilled Panzanella Salad
Grilled Panzanella Salad reminds me of warm Summer breezes and dining Al Fresco with good friends and family. This Tuscan staple made with your abundant garden staples and stale bread is a must have summer meal.
Ingredients
- 1 loaf crusty bread, I use Italian bakery bread
- 1 red bell pepper
- 1 yellow bell pepper
- ½ red onion
- 2 large tomatoes
- 1 English cucumber
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh parsley, chopped
Vinaigrette
- 3 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
- ½ cup olive oil
- 1 teaspoon garlic, finely minced
- ½ teaspoon House Seasoning Blend
Instructions
- Slice loaf of bread in half, lengthwise.
- Seed and chop peppers into large pieces.
- Slice onion into quarters.
- Grill bread, bell peppers and red onion over medium-high heat until bread is brown and toasted on both sides and peppers and onions are slightly charred.
- Remove bread, peppers and onion from grill and cut into 1 inch pieces; Put in large bowl.
- Chop tomatoes into 1 inch pieces; Chop cucumber into 1/2 inch pieces.
- Add to bowl with bread, peppers and onions.
- Roughly chop basil and parsley and add to bowl with bread and vegetables.
- Prepare vinaigrette (see below) and pour over the salad.
- Serve immediately or allow to sit for 30 minutes for the flavors to combine.
Vinaigrette
- In a small bowl whisk together vinegar, oil, mustard and House Seasoning Blend.
- Add garlic.
Christina's Notes
- Add Cheese: Try a sprinkle of Feta or big curls of Parmesan cheese, even fresh mozzarella cheese.
- Garnish: Add some grilled Lemon Slices and Grilled Rosemary. Finally, top with bacon, anchovies, or olives even capers.
- Mix up the Bread: Add a mixture of bread, a crusty Italian accompanied with some cornbread or pumpernickel.
- Meat: Steak, shrimp, or chicken cam be added.
- Oven: Put on a baking sheet and bake in the oven.