Saladscoleycooks
Easy Recipe for Grilled Panzanella Salad
This summer grilled vegetable panzanella salad combines the sweetness of peak-season produce with the deep, smoky flavor of the grill for a salad that tastes like summer. Charred zucchini, onions, bell pepper and crusty bread come together with juicy tomatoes and a tangy dressing for a seasonal twist on the Italian classic.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Heat a grill or grill pan to medium-high.
2
In a large bowl, toss the zucchini, bell peppers and onion wedges with a few tablespoons of the olive oil, salt and pepper.
medium zucchini (sliced lengthwise into ½-inch thick slices)1
3
Grill until softened and nicely charred on each side. Let cool slightly, then cut into large bite-sized pieces and return to the bowl (you don’t need to wash it, it’s ok if there’s still some oil).
4
Brush the bread liberally with olive oil and grill until charred and crisp.
5
While still hot, rub the cut side of the garlic over the grilled bread to release its oils.
garlic (peeled and sliced in half)2 cloves
6
Slice the bread into large cubes and add to the bowl with the vegetables.
7
Add the tomatoes, red wine vinegar and remaining ¼ cup of olive oil. Season generously with salt and pepper, then toss everything together until well combined.
medium tomatoes (preferably heirloom, cut into large chunks)3
8
Add the basil and toss to combine, then taste and adjust the seasoning as needed.
9
Let sit for ⏱️ 10-15 minutes to allow the bread to soak up the juices and for the flavors to meld.
10
Serve warm or at room temperature.
Nutrition Facts
calories
305 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
314 mg
protein Content
8 g
carbohydrate Content
36 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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