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Grilled Summer Panzanella Salad

Course: Salad
Cuisine: Italian
Author: Gaby

Ingredients

For the Salad

  • 2 large Yellow Bell Pepper cut into 1-2 inch strips
  • 2 large Red Bell Pepper cut into 1-2 inch strips
  • 1 Red Onion sliced into 1/3 inch rounds
  • Scallions ends discarded
  • 1 large Zucchini cut into 1/3 inch rounds
  • Olive Oil
  • Sea salt and freshly cracked black pepper
  • 1 French Baguette cut into 1 inch cubes
  • 4 - 6 tablespoons melted butter

For the Vinaigrette

  • 1 tsp minced garlic
  • 1 tsp minced shallots
  • 1 tbsl dijon mustard
  • 1 tsp dried oregano
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp kosher salt
  • 1/8 cup red wine vinegar
  • 1/2 cup extra virgin olive oil

Instructions

  • Prepare your grill to medium heat.
  • Brush all of the vegetables with the olive oil and season them with salt and pepper. Grill the vegetables until they are just slightly charred. About 3-4 minutes per side for the peppers and onions, 1-2 minutes for the scallions and 2-3 minutes for the zucchini. Remove the vegetables from the grill and set them aside. Once the vegetables are cooled, cut them into 1 inch pieces.
  • Brush the baguette with the melted butter and season it with salt and pepper. Place the bread cubes on the grill and let them grill for 1-2 minutes per side until they are nice and golden brown with grill marks. Remove the bread from the grill and set it aside.
  • In a small bowl, whisk together the ingredients for the vinaigrette and set aside.
  • When you're ready to serve the salad. Toss all the vegetables and bread together in a large bowl. Drizzle with some of the vinaigrette and taste. Add more vinaigrette if needed. Serve immediately.
  • If you have truffle salt, this would be the perfect salad to use it for!