Grill summers produce and make this grilled panzanella salad dressed in a tangy vinaigrette, grilled vegetables and charred bread.
INGREDIENTS :
Panzanella Salad:
Olive oil for drizzling
Salt and pepper
1 red onion sliced into thick slices
2 red and/or yellow bell peppers cut in half
½ loaf of ciabatta cut in half
1 pint cherry tomatoes cut in half
2 Persian cucumbers chopped into ½ inch cubes
2 tablespoons capers drained
1 cup fresh mint and/or basil leaves roughly chopped
Vinaigrette:
½ cup Olive oil
2 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
1 garlic clove finely chopped or grated
½ teaspoon Kosher salt
¼ teaspoon Ground black pepper
INSTRUCTIONS :
1.Prepare grill or grill pan to medium-high heat. Drizzle the onions, peppers and bread with olive oil and season with salt and pepper.
2.Grill onions, peppers and bread until charred and flip over and grill other side. Keep an eye on the bread because that will toast quickly.
3.Once done, chop the grilled onions, peppers and bread into ½ inch cubes and add to a large bowl. Add the cherry tomatoes, cucumbers, fresh herbs and capers.
4.For the vinaigrette, add ingredients to a mason jar and shake very well. Toss vinaigrette over salad and mix to combine. Let panzanella sit for at least 10 minutes to soak up the vinaigrette.
NOTES:
If you only have fresh bread and are craving panzanella, you can pop it in the oven at 300 degrees for 10 minutes to dry out.
The juicier the vegetables, the better. When prepping, add all those lovely tomatoes juices into the salad.
Panzanella is fantastic made ahead for up to a day in advance, and I promise, the bread won’t get too soggy!
