Grilled Panzanella Salad Recipe
This vibrant Grilled Panzanella Salad is a delightful twist on the classic Italian summer dish. With its bold flavors and fresh ingredients, this salad comes together in just 30 minutes and is perfect for a light meal or a refreshing side dish. The key to this dish is the toasted (or grilled) day-old bread, which soaks up the flavors of the juicy tomatoes, tangy olives, and savory cheese. Tossed together with grilled vegetables, fresh herbs, and a zesty dressing, it’s an ideal choice for a sunny day. This recipe comes from Cuisine at Home and is sure to impress your family and friends.
Recipe Overview:
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Yield: 8 cups
- Servings: Approximately 4 servings
- Calories per serving: 221.7 kcal
Ingredients
Below is a table summarizing the ingredients required for this recipe. Gather all the ingredients before you start cooking.
| Ingredient | Quantity |
|---|---|
| Tomatoes | 1 (medium-sized) |
| Cucumber | 1 (medium-sized) |
| Fontina cheese | 3/4 cup (shredded) |
| Kalamata olives | 1/2 cup (pitted) |
| Fresh basil | 1/4 cup (chopped) |
| Fresh parsley leaves | 1/4 cup (chopped) |
| Fresh lemon juice | 1/4 cup |
| Red wine vinegar | 2 tbsp |
| Sugar | 1 tsp |
| Extra virgin olive oil | 3 tbsp |
| Red bell pepper | 1 (medium-sized) |
| Red onion | 1 (medium-sized) |
| Garlic | 1 clove (for rubbing) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 221.7 kcal |
| Fat Content | 10.4 g |
| Saturated Fat Content | 3.0 g |
| Cholesterol Content | 11.8 mg |
| Sodium Content | 401.1 mg |
| Carbohydrate Content | 25.9 g |
| Fiber Content | 2.4 g |
| Sugar Content | 2.7 g |
| Protein Content | 6.8 g |
Instructions
Step 1: Preheat the Grill
Start by preheating your grill to medium-high heat. This will ensure that the vegetables and bread get a nice, even char without burning.
Step 2: Prepare the Salad Base
In a large mixing bowl, combine the diced tomatoes, cucumber, Fontina cheese, Kalamata olives, chopped basil, and parsley. Toss them gently to mix, and then cover the bowl with plastic wrap. Let the salad chill in the refrigerator while you prepare the grilled ingredients.
Step 3: Whisk the Dressing
In a small bowl, whisk together the fresh lemon juice, red wine vinegar, sugar, salt, and freshly cracked black pepper. Once the ingredients are well mixed, slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is emulsified. Set the dressing aside.
Step 4: Prepare the Vegetables and Bread for Grilling
Rub the red bell pepper, red onion, and slices of day-old bread with olive oil using your hands. Season with a pinch of salt. This will help the vegetables and bread grill evenly and gain a crisp, flavorful exterior.
Step 5: Grill the Vegetables and Bread
Place the red bell pepper and onion on the grill, covered, for about 3-5 minutes. Flip the vegetables over to ensure they cook evenly. Once they have nice grill marks and are slightly softened, add the bread slices to the grill. Toast the bread for 1-2 minutes on one side, then flip and grill the second side for another 1-2 minutes until the bread is crispy and golden brown.
Step 6: Assemble the Salad
Once everything is grilled, remove the vegetables and bread from the grill. Rub both sides of the toasted bread with the cut side of a garlic clove to infuse a subtle garlic flavor. Tear the bread into bite-sized pieces and add it to the prepared tomato-cucumber mixture.
Chop the grilled red bell pepper and onion into small pieces and add them to the bowl. Toss the salad gently to combine all the ingredients.
Step 7: Dress and Serve
Drizzle the salad with the lemon vinaigrette dressing. You may not need to use all of the dressing, so add it gradually and toss until the salad is well coated. Serve immediately to enjoy the freshness and vibrant flavors.
Step 8: Enjoy!
This Grilled Panzanella Salad is best served fresh, with all the delicious grilled flavors and crispy bread. It’s perfect for a light lunch or as a side dish to complement grilled meats or fish.
Recipe Tips and Notes:
- Day-Old Bread: Panzanella traditionally uses stale bread, so feel free to use any leftover bread you have. If you’re using fresh bread, toasting it on the grill will give it a similar texture.
- Grilling Tip: Onions can sometimes be tough to grill, but here’s a little trick: Skewer the onion before grilling. Insert two skewers about 1/2 inch apart and slice between them. This will make it easier to handle and ensure even grilling. Soak the skewers in water for 20 minutes beforehand to prevent them from burning on the grill.
- Customization: Feel free to add other ingredients to the salad based on your preferences or what you have on hand. Roasted red peppers, capers, or even some grilled zucchini would be great additions to this dish.
Enjoy this simple yet flavorful salad, perfect for summer gatherings or as a fresh side for a weeknight meal.
